Reviewed: Jan. 2, 2012

This was so easy, I couldn't believe I was the one who made it! Definitely a keeper for family get togethers. Thanks for the wonderful recipe!

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1 user found this review helpful

Reviewer:

heitz77

Reviewed: Dec. 5, 2010

Made it last night for friends. It was the first time I'd made a cheesecake, but I love anything with pumpkin in it. I forgot to set the timer, but you could smell when it was done and it was all puffed up and a few cracks on top, so it looked done. It was fabulous! The crust was the best part in my opinion. I would probably also add more cinnamon and a tad more pumpkin next time, but it was a great texture and everyone raved about it. (I even had two pieces and I'm on Weight Watchers!)

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2 users found this review helpful

Reviewer:

bulka02

Reviewed: Oct. 25, 2010

Loved this! The pie crust was the best we've had!

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3 users found this review helpful

Reviewer:

melea

Reviewed: Oct. 7, 2010

I just made this. I used a corningware pie plate in stead of the pans suggested. Used more pumpkin almost the whoe can. added cinnamon nutmeg and cloves. it turned out great. We Love pumpkin and this was a nice change to regular pumpkin pie.Will definately make again!!!

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5 users found this review helpful

Reviewer:

pammyc

Reviewed: Nov. 30, 2009

Delicious crust with walnuts and graham cracker crumbs. The only changes I made were to use reduced fat cream cheese (neufchatel cheese) and to add a full tsp of cinnamon to the filling (I didn't sprinkle any cinnamon on top). I garnished as directed with 2 T chopped walnuts in the center and a ring (like a target design) and added 6 walnut halves. I lined the pan with parchment paper so I could remove the dessert to nicer serving plate. Very pretty and delicious.

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2 users found this review helpful

Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Nov. 26, 2009

***LOWER FAT*** modifications -- For the crust I used pecans had no walnuts, also used smart balance 50/50 blend with crushed Graham. For the filling I uses 1/2 low fat sour cream and 1/2 regular, had not pumpkin but used 1/2 Cup. Swt. Potato (baked leftover) also healthier than a can, & added Cinnamon , Clove, Nutmeg and a touch of vanilla extract (spiced rum the next time). Same baking time and used a 10" Spring form pan, Next time I'll use a regular cake tin due to the oil in the smart balance (half oil) may drip from the spring form. I will use this recipe again and even make mini cakes and add seasonal fruit.

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7 users found this review helpful

Reviewer:

Sue's Kitchen

Reviewed: Oct. 20, 2009

Great! I am wondering how it would taste with a crust made with GINGERSNAPS! YUMMY I bet!

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3 users found this review helpful

Reviewer:

fit_chick

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Reviewed: Jun. 22, 2009

I was looking for a recipe for Father's Day because my finance loves anything made with pumpkin. This was perfect! Exactly what I was looking for. Simply ingredients, not complicated at all and great time saver. I made it from the night before and let it set in the fridge overnight. It's well worth the wait. I just did two little things different suggested by a couple of the other viewers. I added a teaspoon of cinnammon and add 1/4 cup more pumpkin puree. Oh ! and I also added a dash of cloves in the batter. I would try it next time in a 10 "pan lined with foil paper next time. I swear I think I ate like 3 slices of this pie. I drizzled some caramel over the pie, then topped with a scoop of French vanilla cool whip and springled with some shaved dark chocolate on top. SIMPLY DELICIOUS!

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8 users found this review helpful

Reviewer:

Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

Reviewed: Nov. 26, 2008

Absolutely Awesome!!!

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Reviewer:

Debi Urban

Cooking Level: Intermediate

Reviewed: Mar. 30, 2008

I loved this, but no one in the family was quite taken by it. The pumpkin flavor overwhelms the cheesecake, so if you prefer the former over the latter, this is the cheesecake for you. Added extra cinnamon; the crust is amazing.

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6 users found this review helpful