How to Make Pumpkin Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 23, 2013
I filled the directions exactly except I didn't have a mixer, so mixing took much longer. Also, I topped it with a dark chocolate drizzle, dollops and whipped cream, and sprinkled the remaining crust crumbs. Yum!
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Reviewed: Nov. 30, 2013
This was an excellent cheesecake. Taste was definitely 75% pumpkin 25% cheesecake. I followed the instructions exactly EXCEPT (1) Did not use a thermometer but baked for 1 hr 45 mins until I got that "slight jiggle in the middle" :) and (2) Used a plain ol' baking pan for the water bath and it worked out fine. The only thing preventing 5 stars was the crust. Delicious, yes. But a bit sticky and hard to cut. May go traditional graham cracker next time. THanks Chef John!
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Cooking Level: Intermediate

Home Town: Hillsborough, California, USA
Reviewed: Nov. 29, 2013
I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it!
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Reviewed: Nov. 28, 2013
I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. Here are my adjustments: 1/2 cup sugar and 1/2 cup brown sugar, omit egg, prebake at 350 degrees F for 15 minutes. The crust cooled while I mixed the filling. I did use homemade puree, so I reduced it on the stove until it was almost as thick as canned. Word to the wise: don't rush, plan ahead and bake/cool as directed in the recipe! With my adjustments, I give this recipe is at least 4 stars. This recipe is a work in progress, but definitely worth the work!
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