Reviewer:

Reviewed: Oct. 12, 2010

Tastes great! I was able to make some of the "swirls" look like ghosts and gave them eyes with melted chocolate dotted on with a toothpick. The look and taste was a hit with all! (I cheated and bought store bought crusts - this pie will fill 2 of them)

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8 users found this review helpful

Reviewer:

Robin

Cooking Level: Intermediate

Living In: London, Ontario, Canada

Reviewed: Nov. 15, 2010

this recipe was so simple and delicious!

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7 users found this review helpful

Reviewer:

mbarre25

Reviewed: Nov. 17, 2010

omg, i had to make two because the first one didnt last more than 24 hours

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5 users found this review helpful

Reviewer:

LaurenLynn

Reviewed: Nov. 20, 2010

Huge hit at last years Thanksgiving dinner! Will be making 2 this year because one went too fast! Great recipe!!!

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8 users found this review helpful

Reviewer:

Erin

Reviewed: Nov. 22, 2010

I love this recipe and the cheesecake is very flavorful. My only problem is getting it to srwirl!! The plain batter is much thicker than the batter that has the pumpkin in it, and I end up just moving gobs of cheesecake around with the knife, then they get covered with the pumpkin batter and it doesn't swirl at all. Otherwise, I make this one all the time. :)

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10 users found this review helpful

Reviewer:

BelindaRN

Reviewed: Nov. 24, 2010

Best cheesecake recipe around! I get requests for this whenever fall rolls around. Sometimes I use regular graham cracker crumbs instead of the ginger snaps, and it is just as delicious. This recipe is a keeper!

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7 users found this review helpful

Reviewer:

QMCOASTIEWIFE

Reviewed: Nov. 24, 2010

I'm not a huge pumpkin pie fan, but this cheesecake has been a Thanksgiving favorite for YEARS. My recipe calls for 1c. sugar

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7 users found this review helpful

Reviewer:

EmJ

Reviewed: Dec. 4, 2010

I did everything exactly as stated. But before making this cheesecake I read all about how to make the best cheesecake on the site. I used a hot water bath to bake my cheesecake and let it sit in the oven when the time was up to slowly cool. Took it to Thanksgiving dinner the next day. It was the creamiest cheesecake ever! Everyone raved about it! And it was beautiful to look at too. Next time I will omit the ground pecans. We didn't think it added to the flavor and the texture of nuts with the creamy filling didn't seem to go together. But that's just us.

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60 users found this review helpful

Reviewer:

Flashsmith

Reviewed: Dec. 6, 2010

Followed this excatly, and it was AMAZING! And so easy to make! Was told that it was the best cheesecake they had ever had! Will be making this again and again!

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10 users found this review helpful