Reviewed: Nov. 28, 2011

I was pleasantly surprised by this recipe! I made it twice for Thanksgiving (for my family & my husband's family), & it was enjoyed by everyone. My dad & brother even said it was the best dessert I've ever made (and I'm always the one in charge of dessert)! It proved to be a bit time-consuming, what with having to make the pumpkin butter & all, but I think the outcome was worth it.

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Reviewer:

Lindsay E.

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

It was tasty, but I love cheesecake, and this just didn't do it for me when it came to the "cheesecake" side of it. If I wanted a pumpkin pecan pie I would've made that, it tasted like a creamy pumpkin pie, NOT like pumpkin cheesecake.

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Reviewer:

Nbcx

Reviewed: Nov. 14, 2011

OK, I made some changes but I don't think it would have changed the out come of this wonderful cheesecake. First I doubled the whole recipe so I could make a larger dessert. Used a 9" spring pan with a graham cracker crust made with 1 1/2c crushed crackers, 1/2c butter, and 1/2c white sugar. I didn't pre-bake the crust and just put the filling right in on top. I baked it at 325 for one hour with out a water bath. When the 1 hour was up, I added the double topping mixture and baked for five more minutes to set the topping and melt the sugar. Turned the oven off and run a knife around the edge of the pan a put back in the oven to cool and set for 5 hours. Put in the fridge over night and enjoyed the most wonderful flavors this evening at a party. The pumpkin butter was so good here. There were no leftovers! BTW. I got the baking idea (cooling in the oven) from another cheesecake recipe on this site and used it because of the good success of cheesecakes with out the usual cracks in the top and no water bath to mess with.

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Nov. 6, 2011

DELICIOUS!!!! I don't like pumpkins or pecans, but WOW. Will be sure to make this again and again.

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Reviewer:

~Andrea~

Cooking Level: Intermediate

Home Town: Sylvania, Ohio, USA

Reviewed: Sep. 15, 2011

Amazing! I loved this, so yummy.

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Reviewer:

heather

Reviewed: Apr. 12, 2011

Good but no actual pumpkin. I really like the pumpkin butter. I also omitted the pecans because I don't really like nuts on my cheesecake. I would make this year round, but not instead of pumpkin pie.

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Reviewer:

tink3rbell

Reviewed: Jan. 20, 2011

A huge hit!! I made them individual size by using a ginger snap cookie as the crust in a muffin cup. Turned out great! Only cooked for about 14 minutes.

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Reviewer:

Jenna

Reviewed: Dec. 23, 2010

OMG!! I do not normally take time to rate the stuff I make on here but OMG these were SO SO good!! I doubled the topping, poured into cupcake liners (with a gindersnap cookie layed into the bottom for a no fuss crust) baked for 15 minuted, added the topping and baked for another 7 minutes. These are better than sex. Will make over and over!

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Reviewer:

angela

Reviewed: Dec. 16, 2010

This was the best pumpkin cheesecake, and the best cheesecake in general, that i've ever had! I've never had pumpkin pie or cheesecake topped with brown sugar or pecans, but it was the perfect toppingto compliment the spicy and creamy pumpkin cheesecake. I can't wait to make it again and pass this recipe on to my friends and kids when i have them XD

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Reviewer:

Nicholas PM

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 13, 2010

Delicious!! Several in my family said this was the best pie they ever had. I made 2 of these and used apple butter in one and pumpkin filling in the other instead of the pumpkin butter. I will be making extras for Christmas! I definitely recommend this recipe.

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4 users found this review helpful