The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 25, 2009
Perfect recipe, awesome!
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 30, 2009
I made this for a dinner party and everyone really liked it. Mine cracked but this was my first cheesecake and I think I had it in the oven a little too long and that may be why it cracked. I ran out of time and so just used cool whip for the topping. Next time I hope to keep it from cracking and try the sour cream topping.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 15, 2009
I've made this several times and it is absolutely one of my favorite desserts!
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Cooking Level: Intermediate

Home Town: Toronto, Ohio, USA
Living In: Parma, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 2, 2009
I hate pumpkin pie, but this is a GREAT alternative! It's DELICIOUS...with a few changes. For the crust, I used about 2 tbsp sugar instead of just 1. For the filling, I used 1 cup of sugar instead of just 3/4 cup, and I only used about 1/3 of a can of pumpkin. The first time I made it with a full can and the pumpkin taste was just too strong for me, but if you like pumpkin pie, maybe you would like the entire can of pumpkin in there. Last, I did not do the topping...just used Cool Whip and it was delicious!
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Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 26, 2008
So good and SOOO rich! Made it for christmas yesterday was a hit. Turned out perfect. Used a springform pan, no water bath or anything. After cooking time, I let the cheesecake sit in the oven with the door open for 1 hour, then I cooled on a rack in kitchen for 1.5 hours, then fridge overnight. Served it for dinner next day. It set perfectly!
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Cooking Level: Intermediate

Home Town: Hillsborough, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 23, 2008
This is a great recipe. I however did not use the topping. That is a personal decision based on the fact I amnot a big fan of sour cream flavored topping. It was very easy to make and IT NEVER FELL!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 15, 2008
My mom made this for Thanksgiving this year and it was wonderful. I made it 2 weeks later for a Christmas party. Always trying to save time, I used a premade graham cracker pie crust and halved the recipe. It turned out perfect. I am not a fan of pumpkin generally, but I love, love this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 13, 2008
This recipe is awesome I have brought this the last few christmas's and thanksgiving's for dessert. I usually make my pumkin from scratch which gives it a nicer flavour of pumpkin. ummmmmm cant wait another week till Christmas to eat this delectable treat again.
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Mae

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 4, 2008
Wonderful! I make this every time around the holiday season. It's always a big hit and gets me more praise than I deserve. I made a few tasty, easy, and healthy modifications. For the crust, I mixed in 1/4 cup oatmeal + 1/4 cup crushed almonds + splash of milk, omitted the sugar, and used chocolate graham crackers. For the filling, I doubled the spices, and used a simple whipped cream spread on top. Use the regular cream cheese, because the low fat and fat free cream cheeses make the cheesecake more likely to crack before it's done. But don't worry too much about cracks, the cream layer on top covers everything. The cheesecake tips on allrecipes are helpful if things don't turn out as expected. Happy Holidays!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 29, 2008
This cheesecake was wonderful. Highly recommend it to anyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 29, 2008
Holy Smokes is this ever good! Came out PERFECTLY. Internal temp. for doneness is 150. I had to look this up because this was my 1st cheesecake and I had it in for an hour and it still didn't "look done" AND I used a premade graham cracker crust. Tip: Baking a cheesecake past 160 will cause it to crack. I pulled it at 150 and let it sit overnight in the fridge and it was super, super good. Fancy stuff here! Doesn't really need the sour cream topping but my daughter sure slurped that stuff up. I did not use nuts and only had "pumpkin spice". I stopped when it smelled like a pumpkin pie. Thanks for this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 24, 2007
This turned out perfectly. I left off the sour cream topping and piped on some vanilla flavored whipped cream before serving. It was a hit! My husband, who is not a huge sweets fan, finished up the leftovers in 2 days! Everyone raved about it. Exceptional flavor!
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 9, 2007
I hadn't made a cheesecake in years, and decided to try this one. It was quick, easy, and delicious. My guests raved about it, and the recipe was passed on.
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 6, 2007
Excellent recipe for simple, tradiional cheesecake! I served the sour cream topping on the side, along with cool whip because I like plain cheesecake by itself with nothing on it. Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 28, 2007
I'm not a big cheesecake or pumpkin pie fan but enjoyed the combination of flavors. My husband loves cheesecake but when asked commented that it was a bit dry. The sour cream topping was good but I think a powdered sugar/cream cheese/vanilla/whipped cream topping would be better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 27, 2007
Finally - a cheesecake that didn't fall within a half hour of taking it out of the oven. I used another reviewers suggestion and opted for Amaretto in the topping instead of vanilla - it was wonderful. I also mixed about 1/2 cup of ground pecans in the crust. Many compliments on Thanksgiving!
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Cooking Level: Intermediate

Home Town: Wrentham, Massachusetts, USA
Living In: North Easton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 26, 2007
I followed this easy recipe and made a great cheesecake. I will make it again and again. I love Pumpkin especially around the holidays.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 25, 2007
Yum. I made this cheesecake once before Thanksgiving usuing the original recipe,a nd it was good but something about the consistency was a little off for me. So I tried again using the suggestions of using 3 cream cheeses, more butter, and an extra egg. I also cut back the sour cream topping and it was PERFECT! I was so disappointed that we didn't have any left over, but I'm so glad everyone enjoyed it!!!
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Home Town: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2007
This was an absolutely delicious simple cheesecake. I am normally not a cheesecake lover but this one was perfect. It was neither too rich or too sweet and the slight tartness from the sour cream topping compliments the cheesecake filling nicely. I added a little more sugar to the sour cream and just a little less ginger to the filling. It also makes a beautiful presentation. I highly recommend this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 23, 2007
Why do I keep trying alternatives to pumpkin pie when nothing is really as good as the real thing? This recipe is just fine, but mainly it just made me want to make a plain cheesecake and a pumpkin pie separately and have a slice of each. If I did make this again, I would follow the previous reviewer's suggestion of adding an extra block of cream cheese and cutting the topping in half or skipping it altogether.
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Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA
Living In: Bucharest, Bucuresti, Romania

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