Made this at Christmas. I heard it was awesome. Never got to try it. It was gone!

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!!

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.

So easy and delicious! Baked it for Thanksgiving and everyone loved it!

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!

Simple to make, and it was a nice change from ordinary pumpkin pie, made the dinner a little more special.

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.

Very easy. Quick. Very mild pumpkin flavor - great alternative to the pumpkin pie! I made this with a muffin tin - put a crushed graham cracker / butter mixture at the bottom of the paper liner (or a vanilla wafer)and then layer the ingredients. Bake about 30 minutes...nice "two bite" size desserts.

SIMPLE AND SUPERB!!! Will be included in all my formal dinners from now on. Delicious... I did add more pumpkin filling!!

This was wonderful. I made it for Thanksgiving and just got a call from my sister requesting it for Christmas. It was gone before I could get a piece and I had to share with one of my kids!

Absolutely delicious! Easy to make/prepare. Have had many requests for more!

I have had to make this pie three times in the past month. I have tried other pumpkin cheesecake and this has become my favorite! I do add extra pumpkin pie mix.

Some said too much pumpkin flavor, some said too much cheesecake flavor.. so I guess it averages out. My problem with this recipe was that it wasn't very.. well.. pretty. It tasted ok though and was very simple.

I made this for Thanksgiving dessert, and barely made it to the plate in time to get a piece. Everyone said it was great, and I thought so too. I'm not a big fan of pumpkin pie, and this is the perfect combo of pumpkin pie and cheesecake to be festive for the holiday. I followed the recipe exactly and it came out perfect, about half cheesecake and half pumpkin. It was also beautiful once it was cut.

Loved it! Used a shortbread crust. My first cheesecake to bake and it turned out great. Thanks!

Very tasty, used half regular and half low-fat cream cheese.

Turned out perfectly!! Yummy! Thanks!