Reviewed: Sep. 21, 2007

My friend made this for our book club meeting and it was to die for! It may take over my mother's pie as our traditional pumpkin dessert!!

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7 users found this review helpful

Reviewer:

Helene

Reviewed: Oct. 19, 2007

I think this is misnamed; it should be something like "creamy pumpkin pie with pecans" because it doesn't really look or taste like cheesecake, rather it's more pumpkin pie like in taste, looks and consistency. It doesn't taste bad at all, but when you are expecting a cheesecake and that's not what it is, it's a little off-putting, and so I couldn't appreciate the taste fully. That's why I gave it a four star rating. I bought my pumpkin butter at Trader Joe's.

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20 users found this review helpful

Reviewer:

Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

Reviewed: Dec. 26, 2007

Every time I have made this it has turned out well and been a hit. Plus it is easy to make.

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5 users found this review helpful

Reviewer:

Timothy King

Reviewed: Dec. 2, 2008

Made this using the little individual pre-made graham cracker pie shells...so easy and so delicious.

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9 users found this review helpful

Reviewer:

DAWNHEINE

Reviewed: Dec. 5, 2008

I agree that perhaps the recipe is misnamed "cheesecake" but it was amazing. Everyone who had it loved it and wanted the recipe. personal preferences that worked: I used 3/4 cup pecan halves (instead of 1/2 cup chopped pecans, this made it prettier but possibly harder to cut) and added a couple of tablespoons of pure maple syrup for the topping. I also used a low-fat crust and low-fat cream cheese.

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17 users found this review helpful

Reviewer:

EZRA49

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Rancho Mirage, California, USA

Reviewed: Jan. 24, 2009

HUGE hit at the holidays - got soooo many requests for recipe. Asked to make several times over!

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13 users found this review helpful

Reviewer:

Liz

Reviewed: Nov. 27, 2009

this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.

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25 users found this review helpful

Reviewer:

Heather

Reviewed: Dec. 5, 2009

replaced pumpkin butter with apple butter and this was a hit at thanksgiving.

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14 users found this review helpful

Reviewer:

Cinnamon

Reviewed: Nov. 28, 2010

This is definitely more of a creamy pumpkin pie than a cheesecake, but wow! Followed directions exactly (except used pecan halves instead of chopped) and all I can say is that it takes pumpkin pie to a whole new level and was AMAZING. The texture was creamier and the flavor was rich (I think due to the pumpkin butter), but not too rich to where you can only eat one or two bites.

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8 users found this review helpful

Reviewer:

mom2ranis

Cooking Level: Intermediate

Reviewed: Dec. 25, 2010

I didn't care for this. Like other reviewers mentioned, it does not have the consistency or taste of cheesecake. It tasted okay, but I won't make it again, sorry.

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9 users found this review helpful