Reviewed: Nov. 28, 2011

I cannot say enough good things about this recipe. I too, let the cheesecake filling chill in the pie shell for about 25 minutes and then added the pumpkin. I then had to bake for about 50 minutes, and I added the streusel--a double recipe of it. The pie cut perfectly and eveyone loved it. I will make this every year from now on.

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Reviewer:

Kerry

Reviewed: Nov. 15, 2011

Best pie recipe! I make it for my family every year!

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Reviewer:

sachy03

Reviewed: Sep. 30, 2011

Next time I'll add a bit more spice. I put the cream cheese mixture in the pie crust and refrigerated it while I mixed up the other two. Came out just right.

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Reviewer:

beautifultruth

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

Yummy!!! I am a pumpkin pie fanatic...always make a traditional pie, and look for other variations as as secondary pie...this was it this year and what a great pick! Made exactly per recipe...only thing I might try is flavoring the cheesecake layer next time. Only because I don't like traditional cheesecake "taste," totally a personal preference. Thank you for a great recipe!

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Reviewer:

SHTTRBUGIN

Cooking Level: Intermediate

Reviewed: Dec. 7, 2010

Absolutely de-liscious!!! Only problem I had was that mine marbled as well. I even chilled the cheese layer for an hour in the chilled pie shell....hmmm I'll have to try something different next time...maybe more cream cheese would make it thicker. It is so so so good though that it didn't matter as it was gone before anyone could notice!

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Reviewer:

e0101227

Reviewed: Dec. 5, 2010

WOW!! I'm not even a big fan of pumkin pie and I loved this recipe!! Everyone was very impressed...It was my first year of being asked to bring the pumkin pie and now it will be requested every year!!

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Reviewer:

jessiejeanie

Reviewed: Nov. 30, 2010

This pie is amazing!!! I made it for Thanksgiving and it was a HIT with everyone. I cant wait to make it again at christmas! Thanks for the wonderful recipe.

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Reviewer:

laila

Reviewed: Nov. 28, 2010

Spectacular! Everyone loved this pie. The only change I would make is to take other's advice and freeze the cream cheese layer before adding the pumpkin mixture. Increasing the streusel topping, as suggested by some, would be overkill in my opinion. This was nicely balanced to appreciate all the flavors. This will be a staple on our holiday table.

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Reviewer:

PartTimeCook

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Cooking Level: Intermediate

Living In: Pennington, New Jersey, USA

Reviewed: Nov. 27, 2010

Be warned - this pie is dangerous! Once you start eating it, you can't stop! Everyone is already requesting I make it again next year. I am glad I followed everyone's suggestions to chill the cheese layer and double the streusel layer, because that is exactly what I did. Other than that, the only change I made was using pumpkin pie spice instead of just nutmeg.

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Reviewer:

holly_leigh82

Cooking Level: Expert

Reviewed: Nov. 26, 2010

This is a wonderful recipe and I thank Marbalet for posting it for all to enjoy. For those who say that it takes much longer to cook, try to increase the cream cheese slightly and decrease the evaporated milk to 3/4 cup. I found that this makes it set much faster and it is still creamy. I chilled everything after each layer. Delicious!

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