Reviewed: Nov. 25, 2009

I made this for a friend's birthday who is a baker/cake decorator. So I was intimidated to bring a sweet item into her house. I picked this recipe because it had all of her favorite things, pumpkin, chocolate (I used Heath bars), and caramel. It was fabulous and a huge hit. The only thing I will do different next time is cook a little big longer to set the middle more. But I think that was more from my oven then the recipe. It was smooth and creamy but not too sweet. I will make this again very very soon.

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Reviewer:

FIREBOTT

Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

Living In: Sandusky, Ohio, USA

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Reviewed: Nov. 23, 2009

My company and I really enjoyed this recipe. I switched the shortbread crust for a gingersnap crust which gave it a nice flavor.

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ferball0983

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Reviewed: Nov. 17, 2009

Excellent Recipe!! My family said to forget the Pumpkin Pies for Thanksgiving and make this instead - they loved it!

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Shelly

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2009

Delicious! Just the right hint of pumpkin. I made this for my husband's birthday and he loved it! I followed the recipe exactly, except for the caramel topping. If you eat the top by itself it tastes a little sour....but it fits perfectly with the cheescake/pumpkin flavors. Definitly try this recipe!

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lilMTchicK

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Reviewed: Nov. 3, 2009

If I could give this recipe more than five stars, I would do it. I have made many different types of cheescake and this is one of the best I have ever had by far. This is always the requested cheesecake during the holidays. I made it exactly as directed but left out the caramel topping. I might try it next time, but in my personal opinion, this recipe is perfect without it.

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