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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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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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Nov. 29, 2008

This cheesecake was wonderful. Highly recommend it to anyone.

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lisa_48116

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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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LpgFamily5

Cooking Level: Intermediate

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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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Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

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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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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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tgilman

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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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M. Kenny

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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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Heather Red

Cooking Level: Intermediate

Home Town: Wrentham, Massachusetts, USA

Living In: North Easton, Massachusetts, USA

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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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lucycan

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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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Kelly

Home Town: Buffalo, New York, USA

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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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AALR

Cooking Level: Intermediate

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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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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Nov. 22, 2007

This is the best cheesecake ever! I used cool whip instead of the sour cream mixture, and I turned out wonderful. My whole family loved it!

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Brianne

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Reviewed: Nov. 20, 2007

I have never made a pumpkin cheesecake before. This one was easy and delicious. Everyone enjoyed it! I have been asked to make it again this year!

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Erica

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Reviewed: Nov. 18, 2007

I made this last night for Sunday dinner today and can not wait to bring it to my moms house. I'm very impressed with this cake, it just came out wonderful.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Nov. 14, 2007

easiest so far of pumpkin cheescakes

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Rachel O

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Reviewed: Nov. 13, 2007

I love pumpkin cheesecake and the idea to put the sour cream topping back in the oven to set is fantastic as it creates another yummy layer. This weekend I tried this recipe with brown sugar instead of white and I thought the flavor was so much better (I also suggest a pinch of ground cloves both in the filling and topping, as well as a tablespoon or so of rum/bourbon in the topping!)

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