The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Photo by OStreetGuy

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Athens, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 31, 2008
didn't turn out great, probably was me, but i will keep looking. thanks.
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Cooking Level: Expert

Home Town: Wilmington, Delaware, USA
Living In: Vista, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Photo by RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Beginning

Home Town: Slinger, Wisconsin, USA
Living In: Tremonton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Expert

Home Town: Novi, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 18, 2007
Excellent, worth the effort.
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