Reviewed: Oct. 28, 2009

I hardly ever bake because I don't really care for sweets(yeah i'm weird), but this was frickin' awesome in my opinion. And as for the sour cream topping, I think it really makes the cake. BUT I did add a touch of the nutmeg, ginger, and cinnamon to the topping as well to round out the flavor. DELICIOUS =)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amberln

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

It is only fair that I mention that I do have a huge sweet tooth and usually make very rich and sweet desserts. The texture and presentation of this is wonderful, but if I were to ever make this recipe again I would double the sugar, especially in the sour cream topping, and add more of the spices. My sister suggested that drizzling it with caramel sauce might help. I agree. But if you don't mind only mildly sweet desserts then this would probably be fine for you, for me it just was not even close to sweet enough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SKYBLUEPINK69

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

My whole family loved this recipe!! It was the perfect light, airy cheesecake. I did add cloves and a little extra of the other spices. What a wonderful recipe!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenniferm1

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

As almost everyone does, I modified this a bit. I used gingersnap cookies for the crust and I added some cinnamon and brown sugar to the sour cream topping for more flavor, color and sweetness. The only reason I didn't give this recipe a "5" is because the crust was too greasy and I like a cheesecake crust to be more substantial, and come up the sides of the pan. I would add about 50% more crumbs to improve the butter ratio. Also, because I liked the ginger snap taste, next time I would garnish with some cookie crumbs and/or add ginger to the sour cream as well. The texture and flavor of the filling was excellent though - not too sweet, and light and airy, for a cheesecake. If you like your cheescakes more dense though - go for a recipe with more cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MelissaMG

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2009

really good!! I used half the pumpkin by accident. Still really good. Also only had light sour cream. Probably would have been better with regular fat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jana_kink

Cooking Level: Intermediate

Home Town: Roblin, Manitoba, Canada

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

I've been making this cheese cake for the past 3 Thanksgivings and Christmases. Everyone loves it. The sour cream topping weirded everyone out the first time, so as requested, I left it off the second time and everyone asked for it back. It really does add something that cool whip doesn't. My one big mistake with this recipe was sharing it with friends that don't normally come to dinner. Now I have to triple it so I have enough for everyone, and I get 2 turkey dinners per holiday instead of just one!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KalinKalesmom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

The flavor was great, however the consistancy was not as firm as I would have liked. I also left off the sour cream topping in favor of a new york style cheese cake recipe for the top layer. I would possibly increas baking time or add more cream cheese to get the "cheesecake" texture. My husband loved it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2009

This was awesome! I left out the sour cream topping after reading other users comments about it being too tangy for the pumpkin cheesecake. I used 3/4 cup dark brown sugar and 1/4 cup white sugar. The pumpkin flavor was definitely the most noticeable, with the cheesecake flavor taking a backseat. This was a great alternative to pumpkin pie. Oh, and I topped it with pumpkin whipped cream (regular recipe for whipped cream with 1/2 teaspoon of pumpkin pie spice).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LawBabe

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

One word-AMAZING ! I really love pumpkin, and who doesn't like cheescake?? Its perfect! I made some changes for my personal preference and from other users reviews. I used brown sugar instead of white in the filling (like one user), but I used white in the sour cream topping. I also used a few good shakes of cloves in the filling, and i added cloves and ginger to the topping to jazz it up some. For the topping, I used 1 and 1/2 cups of sour cream instead of 2, i used about 6 tbs. of white sugar instead of 2 tbs., and i finally added Frangelico Hazelnut Liquer instead of vanilla because i think it tastes so much better in desserts like these (and I added 2 tsp. of that.) But, this is just how i experimented with my personal tastes; and it came out wonderful.Maybe a little soft in the middle, but hey, it doesn't bother me! Very good! Loved it! Thanks. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MarchCook95

Cooking Level: Intermediate

Home Town: Dunedin, Florida, USA

Living In: Holiday, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

Perfect recipe, awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chefstacie

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMESNJAMES

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2009

I've made this several times and it is absolutely one of my favorite desserts!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BETHC

Cooking Level: Intermediate

Home Town: Toronto, Ohio, USA

Living In: Parma, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GradysMomma

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: Columbia, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nyc_runnergirl

Cooking Level: Intermediate

Home Town: Hillsborough, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leeleecooks

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mae

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

This cheesecake was wonderful. Highly recommend it to anyone.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa_48116

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful