The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 19, 2005
Really good cheesecake. I had trouble getting hazelnuts locally and did not seem to get a fine enough grind once I had them all shelled. this was my first attempt at cheesecake in years and it got rave reviews. Oh my pan leaked a little so I guess I should line the oven rack with foil next time.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 1, 2005
WOW WOW WOW! I made this for Thanksgiving and Christmas this year. Baked it in a waterbath and it came out perfect! Will make it an annual treat at our house! Very fancy looking and tasting dessert for very little effort!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 24, 2005
My first attempt at making cheesecake; I prepared this for Thanksgiving instead of pumpkin pie this year and it went over big! Creamy & delicious. Very pumpkin-y yet definitely cheese cake. Thank you Shelley!
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Cooking Level: Intermediate

Home Town: Union City, New Jersey, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 2, 2005
great recipe, everyone totally loved it! i have had zero complaints. : )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 28, 2004
Was a BIG HIT at this years Christmas Party
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 9, 2004
This is the first cheesecake I ever made. I had to substitute almonds for the hazelnuts in the crust, but it didn't matter. By far, this is one of the best desserts I've ever had and the BEST I've ever made!!! It got rave reviews all around. Wonderful replacement for typical pumpkin pie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 8, 2004
This came out beautifully...no cracks. Lovely presentation. Might go with a plain gingersnap crust and leave out the nuts...not a big fan. Very good and quite easy too.
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Cooking Level: Expert

Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 7, 2004
This is a GREAT cheesecake. The gingersnap crust combined with the pumpkin is out of this world! The only change I made in the reciped is to add extra spices because my family likes their pumpkin with lots of spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 5, 2004
This cheescake was a BIG hit at family Thanksgiving. The hazelnuts with the gingersnaps make a great crust. Loved it and not hard to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 2, 2004
This was a big hit! I used pecans instead of hazelnuts and made a Maple Pecan Glaze for a topping. In medium size saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup of pure maple syrup; bring to a boil. Boil rapidly 15-20 min. or until slightly thickened; stir occ. Stir in 1/2 cup chopped pecans. Cover and chill. Stir before serving. This is good over ice cream, too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 2, 2004
This is a great recipe although it did need some tweaking...the flavor needed something more so I added 1tsp. nutmeg and 1/2 tsp. cloves. I also will add more sugar next time I make it,not sweet enough for me.I would also put in less hazelnuts since the oils from them leaked out of the bottom of the pan, making the crust a little too greasy. It took an extra 20 minutes in the oven to cook it til set but was well worth it. With the new changes next tiem I am sure it will come out even better. Really nice change from the usual Thanksgiving desserts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 27, 2004
Made this recipe for thanksgiving and it was great. It was very light and fluffy. Will definatley save recipe and make again. I did add about double the spices called for in the recipe.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2004
This is a new family favorite. The gingersnap cookie crust is a fabulous combination with this rich, smooth textured cheesecake. I did 1 1/2 times the recipe and used a 10 inch spring form pan. It is very rich so be careful how big you slice each serving.
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Doc
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Cooking Level: Expert

Home Town: San Gabriel, California, USA
Living In: Claremont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 17, 2004
This recipe makes a delicious cheesecake that is a different twist on pumpkin pie. I only made the filling part of the recipe because my brother asked me to make it in a regular pie crust. The gingersnap crust sounds great to me, so I'll have to make another one to try it. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Nashport, Ohio, USA
Living In: Lewis Center, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 10, 2004
Very easy and delicious.
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Cooking Level: Intermediate

Living In: Sylvania, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 20, 2004
This was FANTASTIC...I used a few more spices then it called for since I like a Spicy Pumpkin Taste....The gingersnap crust is a pain since gingersnaps are sooo hard... but it really makes the cheescake....The girls at work were impressed!! Thanks for sharing!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 20, 2004
I read in the allrecipes cheesecake hints that cheesecakes should be baked in a water bath, so that's what I did for this one. Unfortunately, i didn't wrap the pan tightly enough with tinfoil and the cheesecake got a little wet, but it was still fabulous! I will keep this recipe, but next time I will put my pan in a trimmed down turkey cooking oven bag to be sure there are no leaks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 19, 2003
Good fudge that's really, really easy to make - my kids even make this fudge.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 12, 2003
I will definitely make this again. It was pretty easy and quite tasty. It isn't too sweet at all, so it's ideal if you like milder desserts. Although I felt I overbaked it a little, everyone I served it to loved it. If you like pumpkin at all, you should love this.
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Owl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 29, 2003
FIVE YEARS LATER AFTER MY ORIGINAL REVIEW I'M HAPPY TO SAY I'M STILL MAKING THIS DELICIOUS CHEESECAKE EVERY THANKSGIVING!
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