The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2006
The filling was good but I found that the crust was very greasy and cooked alot faster than the inside. I probably wouldn't make this again but if I did I would use my own crust recipe.
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 23, 2006
This is a great Thanksgiving recipe. My family always has me bring the chhesecake and this one was a hit. A little tip though. make sure to pat the pumkin dry between some papertowels. If you do that you shouldn't have any trouble with the cheesecake being too soft.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 14, 2006
Perfect for after those large Holiday meals. The ginger snaps with hazel nuts is a nice differnce from the standard graham cracker crust, and the filling is a nice not to sweet custard verses the notmally heavier cheese cake filling. A must try, it was GREAT
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 1, 2006
This cheesecake is very good. It is smooth and creamy, however, i was hoping for a NY style cheesecake consistancy and this cake was a little soft for that. I followed the directions but did end up adding some additional spices. I added cloves, nutmeg and extra cinnamon. I think my extra spices made a big difference as the flavor was WONDERFUL!! I enjoyed the gingersnap crust but i had to use pecans because i didnt have any hazelnuts. YUM! I baked it in a water bath and i think it helped keep it from cracking. I would recommend this cake if you like softer cheesecakes with very mild spices.
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Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 15, 2006
Delicious cheesecake! I made this for an office party and everyone loved it. It is important to cook this cheesecake carefully. Mine was so thick, that it was difficult to thoroughly cook it inside without burning the edges. Next time I will use a larger diameter pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 14, 2006
Great holiday favorite! Not overly sweet, so if you're looking for a sugary dessert, look for something else. Very savory. Will make again!
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Cooking Level: Expert

Home Town: Belton, Texas, USA
Living In: Rochester, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 8, 2006
I love this recipe! It was really easy to make and the taste was amazing!
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Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA
Living In: White Plains, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 8, 2006
Really good, I esp. loved the gingersnap crust!
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 20, 2005
Made for Thanksgiving dessert and it was a big hit. Delicious.
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Cooking Level: Intermediate

Home Town: Flint, Michigan, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 1, 2005
Wow, my first cheesecake and it turned out amazingly creamy and no cracks on top. I followed the tips that Allrecpes published on how to make a good cheesecake. Very yummy!
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Home Town: Mountain Home, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 29, 2005
This was my first attempt at cheesecake, and it was a hit! Not too difficult either. Bgased on suggestions from other members, I also doubled the spices. I would definitely make this cheesecake again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 26, 2005
Not difficult to make and tasted great. It was a more subtle and creamy alternative to traditional pumpkin pie. I'll definately make this one again.
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Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 24, 2005
YUM! This was my first attempt at making a cheesecake and it turned out great. Everyone loved it and requested I make it again for Christmas. The only thing I did differently is I baked it in a waterbath. I cannot wait to make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 24, 2005
This is the best cheesecake recipe I have ever made. What made it even better was the fact that you don't need an electric mixer....do all your mixing by hand and the cheesecake is perfect when it comes out of the oven. It doesn't split down the middle, it's smoothe and RICH. Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 24, 2005
My daughter made this for Thanksgiving and it was the highlight of our meal. She used hazelnuts and walnuts in the crust. It was lovely to look at and tasted even better...a very smooth top - no cracks. We loved the subtle maple flavor with the pumpkin. The crust is divine!
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Sue

Cooking Level: Expert

Living In: Newtown, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 12, 2005
I made this several years ago and had lost the recipe. Everyone was asking last year if I could bring it to Thanksgiving again! I am so glad I found it! I did make a few changes. Instead of hazelnuts I used pecans. You may also drizzle store bought carmel sauce over the top. Goes very well with the pumpkin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 9, 2005
It is very good. It tastes a lot like a creamy pumkin pie. Would make again for T-giving as it isn't overly sweet and it therefore makes for a nice ending for big a meal --with coffee.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2005
I made this for a dessert party and it was the favorite! I left out the hazelnuts and replaced with more gingersnap crumbs instead. I also garnished with whipping cream with a little sugar and cinnamon and piped it around the top. Fabulous! If you've never made a cheesecake before, make this your first.
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4 users found this review helpful

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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 26, 2005
MY DAUGHTER REQUESTED A PUMPKIN CHEESECAKE FOR HER BIRTHDAY. SHE LOVED IT. WOULD NOT CHANGE A THING AND WILL MAKE AGAIN FOR THE HOLIDAYS. THANKS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 1, 2005
I made this cheesecake for a holiday get together over a year ago, and it was a hit with everyone. I still get comments about it and requests for it. It is definitely a recipe I will keep using.
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Cooking Level: Intermediate

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