Reviewed: Dec. 23, 2006

Was pretty good, very easy to make, but a little tart... could have been a little sweeter.

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Missy

Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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Reviewed: Dec. 22, 2006

Yum! I added an extra 8 oz. cream cheese, increased the sugar to 1 1/3 c. & added an extra egg (I like SINFULLY rich cheesecakes!) I baked mine for about an hour and 10 minutes since there was extra batter and I cut the sour cream mixture in half (two cups seemed like a LOT) I took this to work with me today and everyone loved it. Nice easy recipe and very delicious. Thanks Evonne!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Dec. 15, 2006

This was excellent and went over very well at thanksgiving! Everyone oohed and ahhed, not believing me when I told them it was actually easy to make!

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BrianneS

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 13, 2006

I loved this recipe! Very tasty and not too rich...I think I'll do this instead of Pumpkin Pie next year. I did both this year and the cheesecake was gone long before the pie!

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Mrs. Bennett

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Reviewed: Dec. 12, 2006

I have just made this cheesecake for the Thanksgiving party and it was delicious and a huge hit with the crowd! What sold me on the recipe was the picture with the pecans laid around the cake's edge. What I found out is that it tastes just as great as it looks! Thanks for sharing!

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Nadia B.

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Reviewed: Dec. 8, 2006

This cheesecake was SO good! My sis and I made it for Thanksgiving and it was a hit. We did omit the sour cream topping and served it with whipped cream or reddi whip. So good, five stars! YUM!

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bakergirly

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Reviewed: Nov. 25, 2006

this tastes great. I used some pumkin pie seasoning on top of the spices. although, i think it couldve used a bit more, to bring out the pumpkin flavor. I was really concerned that the sour cream topping was going to be too thin, but I put it in the fridge over ngiht and it was just as firm as the cheesecake part! The topping is quite tart, which is good, it's just different. So expect a little less pumpkin flavor but a yummy rich taste!

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Chanelley

Cooking Level: Expert

Home Town: Waldport, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 9, 2006

Excellent! Wouldn't change a thing!

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Linda

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Canfield, Ohio, USA

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Reviewed: Oct. 24, 2006

I recently made this pumpkin cheesecake and it is delicious! although, I wasnt too fond of the sour cream topping. I think it was a bit too tart. I would recommend amaretto instead of vanilla to sweeten it up.

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Pamcakes

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Reviewed: Oct. 18, 2006

I made this for my boyfriend's mother on her birthday, and it was a huge hit! My boyfriend said that he liked it even better than regular pumpkin pie, and he insists that I make it for Thanksgiving and Christmas.

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