Pumpkin Butter Cheesecake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 29, 2007
I may have done something wrong somewhere, but I don't think so. It seems a little wrong to me and I think it's the recipe. The texture of the top is thinner than I imagined. It's almost like a pudding on top of a heavy cake. I had imagined more of a cheese cake or at least pumkin pie. I used all 4 cups of sugar because it seemed like such a runny batter. I have a raging sweet tooth. I mean, I can eat spoons ful of sugar right out of the bowl and enjoy it. So I can't believe I'm writing this, but it's a bit too sweet. And the wang from the cheese is just not there. Pure pumpkiny sweetness. It tastes intense, but makes you feel kind of yucky. After eating a piece of this, I feel like I've just binged out on a whole can of Duncan Hines frosting. Not that I've ever done that . . . So anyway, I think it's an ok recipe. It just wasn't what I had in mind. I think if you're a good baker you might want to tweak the top part to get it a little thicker. Maybe more cream cheese. And you might want a little less sugar like others have suggested.
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Reviewed: Dec. 16, 2007
Unfortunately I burned the crust that the other reviewers raved about...don't make the same mistake that I did and use flimsy silicone bakeware! The flavor of the pumpkin was good; it tasted pretty similar to pumpkin pie with a little cream cheese mixed in. Next time I think I'll use crushed gingersnaps for the crust, instead, though.
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Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA
Living In: Gainesville, Florida, USA

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Reviewed: Dec. 9, 2007
Very good,a nice change from pumpkin pie.My family loved it.The crust is exceptional.This is going to be a holiday regular.
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Cooking Level: Intermediate

Home Town: Winchendon, Massachusetts, USA
Living In: Gardner, Massachusetts, USA

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Reviewed: Nov. 23, 2007
This was a wonderful cake, easy and loved by kids and adults. I only used 3 cups powdered sugar as suggested by other reviews and topped each piece with whipped cream.
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Cooking Level: Expert

Home Town: Balsam Lake, Wisconsin, USA
Living In: Providence Village, Texas, USA

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Reviewed: Nov. 22, 2007
This has just become our new Thanksgivng "Pumpkin Pie", Everyone just loved it. Bake it just as the recipe states or it will be over done. Absolutely perfect!
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Cooking Level: Expert

Living In: Struthers, Ohio, USA

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Reviewed: Nov. 19, 2007
Great recipe. I decreased sugar to 3 cups, and it was perfect.
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Reviewed: Nov. 16, 2007
This recipe is absolutely Fabulous. Although we ran out of confectioners. We only had 2 cups of confectioners sugar (16 oz) and added one cup of regular sugar. Anywho, I would stick with just 2 cups of confectioners sugar (unless you like super sweet desserts). I love, love, love it. I will be using it for a dinner party on Monday. Thanks so much!!!!!
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