The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 15, 2009
I changed this to a "cheesecake bar." I use an 8 x 11.5 rectangular glass pan that is lined with parchment paper. I also reduce the fat by using 1/3 less fat cream cheese for both packages. My family and I can't taste the difference at all. Next time I make it I think I will add a bit more of the pumpkin puree (as was suggested in another review). Delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 11, 2009
This is the best! Made it several times and it's been a hit each time. Comes out perfect - even using store bought graham crust! Do not change a thing - perfect as is!
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 10, 2009
This recipe was easy to make. My son said it was one of his favorite desserts. I will be making it again for Thanksgiving.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 7, 2009
This recipe is quick and easy! The only trouble I had was that my pumpkin layer sank into the cheesecake layer, so I took a fork, swirled the layers a bit (not too much) and turned it into a pumpkin cheesecake swirl! It was absolutely beautiful but I didn't have the look of two distinct layers when sliced. If you want this to work you might try baking the cheesecake layer 15 minutes before addding the pumpkin so it will set and support the pumpkin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Mar. 5, 2009
wow - so good, impressive looking, and hard to mess up!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 26, 2008
This is a very tasty cheesecake/pie! I followed the directions as given but the next time I make it I will use more of the cream cheese mixture for the second layer and add more pumpkin puree as we love the pumpkin flavor. (I had a large can of pumpkin puree so I divided the remainder in the amount for this recipe and froze it for the next time.) And a dash more of the spices too! Served it with a dollop of whipped cream! Would look great with a pecan perched on top of the whipped cream or any other edible decoration! I will make this recipe again with revisions!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 7, 2008
YUM! I didn't make changes. Perfect as is!!
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 23, 2008
I love this recipe... I made it for the first time last Thanksgiving and Christmas and my family loved it and requested it again this year...yummmmy!!
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Cooking Level: Intermediate

Home Town: Chico, California, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 16, 2008
This cheesecake is easy and tastes amazing. I made it for Thanksgiving a year ago and my husband and friends have requested it at least once a month since then. My husband even wanted it for his birthday cake this year!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 11, 2008
Easy, nice-looking, and yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 30, 2008
A-MAZE-ING!!!!!!!!!! What more can I say? I make this every year and it is absolutely to die for!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 6, 2008
Wow husband loved and then gave me a look and ask what I wanted to change and I couldn't find anything.... Crust...I didn't have an graham cracker so I used a pie crust and it was still wonderful. I plan to make this Thanksgiving. I am going to try Gingersnaps before then as others suggested.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 28, 2008
Made this last Thanksgiving and everyone wanted the recipe! It is truly delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jun. 29, 2008
Made this at Christmas. I heard it was awesome. Never got to try it. It was gone!
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Cooking Level: Beginning

Living In: Paragould, Arkansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 29, 2008
This recipe is great for a base, however I found that you needed 2x more spices than the recipe called for to have any flavour in your cheesecake. Also, making a crust out of crushed gingersnap cookies is a great addition!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 23, 2008
I scaled the recipe to 12 servings and increased the pumpkin puree and spices a little. I baked this in a 9-inch springform pan with a homemade crust. I used a water bath and added white chocolate curls to the top after it cooled a bit. It looked and tasted great! Everyone gave rave reviews and couldn't beieve it was homemade. For my crust: Combine 1 1/2 cups graham cracker crumbs, 1/3 cup confectioners sugar, and 1/4 teaspoon ground cinnamon in a bowl. Pour in 1/4 cup melted butter and mix well. Press into bottom of springform pan and bake for 10 minutes at 350 before adding filling to pan.
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Cooking Level: Expert

Home Town: Vinton, Louisiana, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jan. 22, 2008
So easy and delicious! Baked it for Thanksgiving and everyone loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 30, 2007
Everyone loved this recipe! I made it to go with our Thanksgiving dinner. Hubby doesn't like graham cracker crust, so we used a shortbread crust. It was still amazing. Next year, I'll be making at least two - this pie disappeared so quickly!
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Cooking Level: Expert

Living In: Janesville, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 26, 2007
Simple to make, and it was a nice change from ordinary pumpkin pie, made the dinner a little more special.
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Cooking Level: Expert

Home Town: Hollis, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 25, 2007
I made this for Christmas Brunch with the folks. The only variation I employed was substituting the individual spices for mixed Pumpkin Spice Blend by McCormick (reason = laziness). It came out BEAUTIFULLY and everyone asked for the recipe. This one is going into the favorites section of my recipe file.
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