Reviewed: Nov. 26, 2007

Very good...however we switched it up a little...we doubled the recipe and did one layer cheesecake one layer pumpkin then topped it with another layer cheesecake...we dont like grahm cracker crust so we put it in a spring form and it turned out wonderful will use again!

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Emma

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

Good recipe but I think the cloves made it a little too "spicy" and took away from the pumpkin and cheesecake flavors. I would make it again using less cloves and I bet that would up the rating.

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JERSEYGIRL

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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Reviewed: Nov. 25, 2007

Oh ya baby! This is ultimately delicious! I think even a 1/2 cup more of the pumkin mixture could be added, but zero complaints in taste and it was gobbled up.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Nov. 24, 2007

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.

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Erin Hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Nov. 24, 2007

I made this cheesecake for my family for Thanksgiving. I thought it tasted wonderful. My family prefers the no-bake version of cheesecake but found this to be enjoyable as well. Very easy to make and I will be making it again.

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PickyEater1080

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

I made this for Thanksgiving and everyone LOVED it - they thought it was from a bakery! I will be making it again for Christmas. Thank you for a great recipe!

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luv2cook

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Reviewed: Nov. 23, 2007

Good stuff! Was a little disappointed by cracking on top but the flavor made up for it. Yum!

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Bonnie Z

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centennial, Colorado, USA

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Reviewed: Nov. 23, 2007

Very Good! Had Thanksgiving with friends with extremely discerning tastes--got rave reviews all around! Guests kept talking about how good it was. Will make again. Next time I think I'll make my own graham cracker crust and make in a spring form pan.

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trish m.

Cooking Level: Intermediate

Living In: Brentwood, Tennessee, USA

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Reviewed: Nov. 23, 2007

This was excellent and easy to make. I was alarmed how puffy it was when it came out of the oven but it settled down into a picture-perfect cheesecake. My only suggestion is to increase the amount of pumpkin; I thought the pumpkin flavor got a little lost in all the cream cheese. I will definitely make again, with more pumpkin, maybe in a deep dish. Delicious, thank you!

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Maggie M.

Cooking Level: Intermediate

Home Town: Winchester, New Hampshire, USA

Living In: Conover, North Carolina, USA

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Reviewed: Nov. 22, 2007

Delicious. One change: While mixing the 1 c. cream cheese mix with the 1/2 c. pumpkin puree, I noticed that it looked a bit too "cream cheesey", so I added pumpkin puree until it looked & smelled more pumpkin-y (about another 3/4 cup). I then put in 1 1/2 cups of that new mixture in to the pie tin. It was a perfect mix of pumpkin flavor on top, cheesecake flavor on the bottom, but all with the consistency of cheesecake. And it serves beautifully as well!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

Very good!

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northern exposure

Living In: Laramie, Wyoming, USA

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Reviewed: Nov. 22, 2007

DELICIOUS. It cracked in the oven, but I'm sure that was something I did. The perfect mix of pumpkin and cheesecake. And very easy to prepare.

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Stacey1021

Cooking Level: Intermediate

Home Town: Seaford, Delaware, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Nov. 22, 2007

So easy! My husband loved this....Great for people who like pumkin pie!

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LoneStar Mom

Cooking Level: Intermediate

Home Town: Aubrey, Texas, USA

Living In: Hickory Creek, Texas, USA

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Reviewed: Nov. 22, 2007

Made in springform pan using homemade graham crust. Pressed up sides. Tasted great; looked great.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

A little bit too sweet for my liking, but guests raved about it! They thought it was store-bought and loved the texture and spicy flavor. Thank you for this recipe!

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T. Hicks

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Reviewed: Nov. 21, 2007

Excellent variation on the traditional pumpkin pie. So easy. I used ready made pumpkin pie mix. Used a little more than the recipe called for though. Will make this one again and again!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 20, 2007

Fine for what it was. Not sure the pumpkin/cheesecake combo is the best for us. You need to plan some kind of garnish for the top--plain looking.

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Laura

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlantic, Iowa, USA

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Reviewed: Nov. 19, 2007

Delicious and so easy to make. Turned out very nicely on the first try. I used one block of "fat free" cream cheese and one block of "1/3 less fat" cream cheese to make it less rich, and the cheesecake still turned out wonderful. Even with less fat and calories, there was still a rich taste. Thanks for a great recipe! Definitely a keeper.

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JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Nov. 19, 2007

Very nice presentation. I ended up with a very pretty, three colored layers pie as I used a chocolate graham pie crust instead of the regular. My daughter requested it :) as she loves chocolate. The cheesecake was a little to rich for me, but everyone liked it. If you like very rich cheesecake and pumpkin pie, then this is definitly a cheesecake heaven and a keeper for cheesecake/pumpkin pie lovers ***Edited to say I am making more of these to give away as presents on thanksgiving day to my neighbors. I disagree with the reviewer who stated this is plain looking. How about some whip cream on top for god' sake!! Looks don't make a recipe. What is more plain looking than a plain pumpkin pie??? Nothing. This one is pretty and have layers of colors!!!!

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Brandy

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Reviewed: Nov. 18, 2007

Loved it. Although I couldn't find pumpkin puree so i used packed can pumpkin but next time I make it I will use 1/4 cup more pumpkin for a bit more thickness and pumpkin taste. Otherwise, it satisfied my cheesecake and pumpkin pie craving all at once!

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