Reviewed: Nov. 28, 2003

I made a lower fat version of this that came out GREAT. I used Neufchatel cheese, skim milk instead of cream, and put in 15 oz. of pumpkin. I also put in more spices. The cheesecake took longer to cook and the pumpkin seeped out a bit, but it tasted really good!

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losangeles71

Cooking Level: Expert

Home Town: Greenfield, Indiana, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 28, 2003

This recipe is AWESOME! I made it for Thanksgiving and got raves reviews, recipe requests and demands that I make TWO next year! I followed the recipe exactly.

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SASSALEE1

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Reviewed: Oct. 14, 2003

This cheesecake has been our dessert for the past three Thanksgiving dinners! Like others, I also use ground pecans in place of the hazelnuts, but I also find that a spicy gingersnap makes for a better crust. (Try Christie's Midget Snaps) This also makes great idividual cheesecakes....just place a ginger snap in the bottom of a muffin tin lined with a paper liner and pour on the filling!

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REDWINECHICK

Cooking Level: Expert

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 22, 2002

I did what someone else had said they had done before, & substituted a mix of pecans and walnuts in place of the hazelnuts in the crust. Also added a little more cinnamon and a little less allspice. This was delicious!

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BIB07

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Reviewed: Nov. 28, 2002

Gingersnaps make this outstanding!! I've made pumpkin cheesecakes for years, but this makes a world of difference!!

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BERTLEBEE

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Reviewed: Nov. 27, 2002

This was excellent -- loved the crust. Many others wanted the recipe. Will probably make again at Christmas.

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SALLY745

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Reviewed: Nov. 5, 2002

This was amazing. Thanks Shelley! Here are some changes I made that you may want to try out readers.... *I used pecans instead of hazelnuts (because I wanted them to compliment the praline garnish I used. *I baked the cheesecake in a water bath to avoid cracking. *I made my praline with pecans. After the sugar/water mixture came to a med./ dark caramel color when boiling, I then spread the pecans on a buttered surface until they hardened. Spread so they don't touch. Set aside enough cute shiny whole pecans for a garnish for each piece. Chop up the rest for your praline garnish. * I made fresh whipped cream with vanilla bean, vanilla & sugar. * Presentation: take your slice of pumpkin cheesecake, put a large dollop of the vanilla bean whipped cream (letting is slide down each side of the cheesecake slice). Sprinkle 1-2 TB of the pecan praline on top of the whipped cream and sides of serving plate. Finally on top of the dollop add one shiny whole praline coated pecan. Enjoy! -Wendy Copeland

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WCOPELAND

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Reviewed: Feb. 5, 2002

I made this cheesecake for christmas and it was awesome! Everyone loved it! And, it was my first cheesecake that did not crack (my 3rd attempt). If yours have a tendency to crack, try cooking for a shorter amount of time, then turn off the oven and leave the cake in there for about an hour--it will continue to cook, but not at the high heat, resulting in less (or no!) cracks.

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OBOY13

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Reviewed: Jan. 1, 2002

YUM! I made this for Christmas, it was very good. I left the nuts out of the crust,(because my kids won't eat them) and it was still good. It makes more than 8 servings, very rich. I had to bake longer than 90 minutes to get the middle to set up. I used the pan of water under the cheesecake as was suggested elsewhere in All receipes, and had no problem with cracked top. It was pretty and yummy!

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Kathy

Cooking Level: Intermediate

Living In: Salina, Kansas, USA

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Reviewed: Dec. 7, 2001

I made this cheesecake for Thanksgiving, and everybody loved it. The gingersnap crust really does make a difference in the taste. I love it, and I'm almost tempted to make it again for Christmas. It's s great recipe, and I'd recommend it to anyone who likes cheesecake!!

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ELISE

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Reviewed: Nov. 23, 2001

I made this with my 9-year-old daughter for Thanksgiving and it was a big hit! It was our first cheesecake. Two things to remember: You might want to use a blender or food processer to crumble the ginger snaps and nuts (we were silly enough to try with our fingers at first!). Also, you might want to add more nuts and ginger snaps than the recipe calls for so you have enough to spread two inches up the sides. Be aware -- the top of the cheesecake may crack a little once it comes out of the oven, but it still tastes terrific!

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MOMANDKEL

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Reviewed: Nov. 20, 2001

not only is this just about the best darn thing i've ever made, but it's really easy as far as cheesecakes go. i added 4-5 times the amount of cinnamon and allspice called for and had to use crushed pecans instead of hazelnuts. my friends liked it so much i have been asked to make 2 for 2 different families' thanksgiving dinners. absolutely fabulous!

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KCMITC

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Reviewed: Oct. 31, 2001

This cheesecake was a huge hit at our last Canadian Thanksgiving! I did change it by substituting pecans for the hazelnuts in the crust (it's what I had on hand). It is super creamy and very delicious. Thanks Shelley!

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