Reviewed: Nov. 29, 2009

DELICIOUS!!!! This recipe has turned into a tradition in my house for the holidays. I have had guests do special requests for it during the holidays as well. The only thing that I do differently is that I use graham cracker crust (personal preference) Do not skip this recipe it is AWESOME!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DeeDee

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2008

This recipe was delicious! I made graham cracker crust instead, it was so yummy! I will definitely make this for Thanksgiving.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

KMBRLY2383

Home Town: Fallon, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2007

I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Living In: Conway, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2007

This tasted more like pumpkin pie than cheese cake. Good, but nothing special.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

I had 25+ people over for Thanksgiving last year and made two of these. Everyone loved the taste and texture (rather then that of just a pumpkin pie) I forgot to save the recipe but found it again now I'm throwing a Harvest party. Its a great seasonal flavor cheese cake. What makes it better is the swirl gives it great presentation.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tarica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2006

People loved it! I doubled the recipe and it worked out great for two 9" pies and a deep 6" ramekin.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2006

Wonderful!!! I made it for Thanksgiving and plan to make it a yearly tradition instead of the pumpkin pie. I have found that I prefer the crust when I mix gramcrackers with the shortbread for the crust.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Z

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2006

My husband loves cheesecake, and I love pumpkin pie. This recipe is a perfect mix between the two. It was a huge hit with my mother-in-law, as well. I considered for next time to make more of the crust (because it was a little low on the sides), but my mother-in-law said to not change a thing. Excellent dessert!! I think it will be a hit for Thanksgiving...

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mrs. Laff.

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2006

It was delicious! Very moist and fluffy; Not too sweet. Everyone loved it! It looks impressive too. I only had a round cake pan so I pressed the crust onto the bottom of it and it still turned out just fine. I surved it with a dollop of lightly sweetend whipped cream. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

r.benson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2005

tasted the same as pumpkin pie to me

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nikki

Cooking Level: Expert

Home Town: Windsor, Virginia, USA

Living In: Renton, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2005

I made two of these for Thanksgiving and they were quite good although I'm not sure I'd go so far as to say excellent. There was a bit of an odd flavor, I think it must have been the ginger. I'm not really fond of ginger. If I make this again I'll leave it out. Make sure you press the cookie crumb crust all the way to the tip top as it shrinks up when you bake it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

oneposhmama

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Little Rock, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2004

This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 minutes before removing it and refrigerating overnight. It's a very attractive dessert and a nice change from pumpkin pie.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

kingking

Cooking Level: Expert

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2004

Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! I also did what grandma always taught me - NEVER use as much ginger or nutmeg as it calls for...I used just over 1/8 tsp each.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

LuvsFoodLuvs2Cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2004

THIS IS AN EXCELLENT RECIPE. I USED PECAN-SHORTBREAD COOKIES FOR THE CRUST. ABSOLUTELY DELICIOUS!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

PEG HENES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2003

Absolutely,without a doutb,the best pumpkin cheesecake recipe.I double the recipe and made a grahm cracker crust and baked it in a 9" spring form pan.It was GONE!Perfect.thank Tamara.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

CASEY920

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2003

I don't like pumpkin pie, but I LOVE this pumpkin cheese cake! I made it for Thanksgiving and everyone LOVED it!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SARYNDIPPITY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2001

The cookie crust makes this cheesecake very simple to make and delicious. My daughter is allergic to soy so there are very few comercial cookies or crusts that she can eat, but with store bought shortbread cookies we were able to make up a quick alternative holiday dessert for her.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

BREAJESS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Swirled Cheese Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!