Reviewed: Jan. 22, 2011

A huge hit with the whole family! I have made this recipe several times and have found that if you use larger pieces of pecans instead of the finely chopped ones you get more of the flavor from the nuts and it doesn't affect the outcome of the crust at all.

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Reviewer:

Mrs.Kerr

Reviewed: Jan. 20, 2011

AMAZING! I never made a cheesecake before - and this turned out soooo good! The only change I made was to the crust-- i didn't have gingersnaps, so I just used graham crackers (which I probably prefer anyway). No changes at all to the cream cheese/pumpkin filling! Delicious!!!

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Reviewer:

LMK

Reviewed: Jan. 12, 2011

I covered the bottom of my springform pan with foil to prevent water getting in. The cheesecake was just ok...I added extra 1/2 cup pumpkin but was not pumpkin-y enough and the cheesecake was very soft.

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Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 11, 2011

Even better the next night! The whole thing was gone completely within 2 days. I did double the amount of all the spices and it turned out well - otherwise I think they would've gotten hidden. The pumpkin flavor was also there but not too strong. I used 1 package of 1/3-less-fat cream cheese and one low fat. This didn't decrease the creaminess any! Paired perfectly with the crushed gingerbread cookies still leftover from Christmas. All in all, very very good!

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Reviewer:

3girls2parents1chef

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 22, 2010

This pumpkin cheesecake came out great! I didn't have gingersnaps or pecans for the crust so I used graham crackers and walnuts instead. The pumpkin flavoring is very subtle, but still really good. I also used a little less sugar.

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Reviewer:

annie

Reviewed: Dec. 21, 2010

Simple and delicious. I used half graham cracker crumbs and loved it.

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Reviewer:

AKCook

Reviewed: Dec. 21, 2010

Made this without the pecans because my husband is allergic, and it turned out awesome!!

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Reviewer:

Rachel

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

Reviewed: Dec. 19, 2010

I'd never made cheescake before, but this was excellent and turned out beautiful. The ginger cookis crust was a little too much for me, so the second time I used the gingerbread graham crackers and that was much better.

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Reviewer:

MALLORY68

Reviewed: Dec. 11, 2010

This is the best pumpkin cheesecake, I did exactly as the recipe, but baked my cheesecake in a water bath. I don't know if that makes a difference or not, but my cheesecake did not crack. Mmm... I will be making this again and again.

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Reviewer:

Baking fanatic

Reviewed: Dec. 6, 2010

We made this for Thanksgiving, instead of the usual pumpkin pie. Everyone couldn't stop raving about it! We bought enough for two cheesecakes, so we could do a practice one, but the first one turned out perfectly. We did make changes, as suggested by other reviewers. First, we used 1 cup gingersnap cookies and 1 cup graham crackers for the crust instead of 2 cups gingersnaps. Then we doubled all the ingredients for the filling. We also mixed the full amounts of ingredients, except the pumpkin, at once (for example, we did not split the sugar), then removed 1 cup before adding the pumpkin. We had to bake for about 15 minutes longer with the double filling. The only change we'd make (and we are making it right now, in fact) would be to use half the pumpkin, and divide the regular filling and the pumpkin-added filling into equal amounts. I know it's supposed to be PUMPKIN cheesecake, but we would have liked to have tasted a little more cheesecake. All in all, WONDERFUL!!! Thanks for sharing!!!

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