Reviewed: Dec. 26, 2011

Wow! I made this for Thanksgiving and it was delicious and everyone loved it. I’ll be honest, baking isn’t my strong suit, but this was so very easy to put together that even a beginning cook would be fine with it. Thanks for sharing; I can’t wait to make it again.

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Reviewer:

OStreetGuy

Cooking Level: Expert

Reviewed: Jan. 3, 2011

Um Yum!!! This cheesecake was effin delicious!! It was the perfect end to Christmas dinner!! Try it I dare ya!!

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Reviewer:

Breezey

Reviewed: Dec. 31, 2010

Saw this recipe on food network and decided to make it to take to my grandparents' house for Thanksgiving. It was very rich but deliciously so. I did have to bake it quite a bit longer to get it to set properly but that may just be because my oven is a pain in my rear end.

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Reviewer:

LyricsMommy

Reviewed: Nov. 24, 2009

The ony thing I changed with this recipe was using gingersnaps for the crust in place of the graham cracker crust. What a perfect option! This was sooooooooo good!

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Reviewer:

Brenda

Cooking Level: Expert

Reviewed: Dec. 11, 2008

I made this cheesecake for Thanksgiving. Because I don't like raisins, I used coconut instead. It was awesome! Even my step-mom, who hates cheesecake, loved it!

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Reviewer:

Emily B

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Athens, Tennessee, USA

Reviewed: Mar. 31, 2008

didn't turn out great, probably was me, but i will keep looking. thanks.

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Reviewer:

PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

Reviewed: Jan. 7, 2008

I made this without the crust and without the topping to make it lower carb. I replaced the sweetened condensed milk with 1 cup evaporated milk + 1/2 splenda baking mix--heat until sugar dissolves. I doubled the spices for an extra kick. DELICIOUS.

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Dec. 14, 2007

This was absolutely great... everyone raved about it and it is now my favorite cheesecake. I have made it several times already since Thanksgiving. I did change a few things that I think just add to the recipie. I used Cinnamon Ghram Crackers rather than plain ones and I used golden raisins rather than dark ones... it was absolutely beautiful. I wish I had taken a picture

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Reviewer:

AmyK

Cooking Level: Beginning

Home Town: Slinger, Wisconsin, USA

Living In: Tremonton, Utah, USA

Reviewed: Sep. 27, 2007

This is the best pumpkin cheesecake recipe I have made. I used a sour cream topping and applied it after baking the cheesecake. I would bake an additional 5 minutes. Gets better with age. Super!

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3 users found this review helpful