Reviewed: Dec. 15, 2005

This is one of the best cheesecakes my family and I have ever tasted. It is so smooth and the pumpkin flavor is not too overwhelming...it's just right. I did double the topping because I like the crumb topping to cover the entire cheesecake. The left over pumpkin butter is also a huge bonus! This is also a wonderful treat, my husband would eat it by the spoonful if I would let him.

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17 users found this review helpful

Reviewer:

JENFOO78

Reviewed: Dec. 5, 2005

I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory, which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake, so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan, which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night, I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES, ELEANOR! Thank you so much for sharing!!!

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24 users found this review helpful

Reviewer:

MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

Reviewed: Nov. 27, 2005

Not really a pumpkin-flavored cheesecake, but more of a creamy pumpkin pie. Used pumpkin pie spice instead of the individual spices and it turned out great! Everyone loved it.

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7 users found this review helpful

Reviewer:

CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Dec. 1, 2004

Surprisingly good! I used homemade pumpkin butter and followed the recipe exactly. Very easy, wonderful for the holidays, and quite delicious. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

GIRLWITHASWORD

Reviewed: Nov. 28, 2004

Yum!! Tastes almost like the pumpkin pecan cheesecake at the Cheesecake Factory!!

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9 users found this review helpful

Reviewer:

PurpleTartini

Reviewed: Jan. 12, 2004

Oh my god this recipe is to die for! It is heavenly. I burnt the top a bit because it was my first experiment with the broiler feature of my oven. But I picked off the burnt parts and it was amazing. I will surely make this again next year.

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5 users found this review helpful

Reviewer:

ChrissyCrowe

Reviewed: Nov. 29, 2003

One of the best cheesecakes ever...

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2 users found this review helpful

Reviewer:

SHAWNMOR

Reviewed: Jan. 4, 2003

This was a great cheesecake, seemed more complicated than it was! It was rich and flavorful, and was not a burden to an already full cooking menu! The pumpkin butter was good too, and there was plenty leftover for biscuits!

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2 users found this review helpful

Reviewer:

ANNEJ1006

Reviewed: Nov. 13, 2002

My husband took 2 bites of this cheesecake and said "I'm in love". I like it because it only calls for 8 oz. of cream cheese. Some pumpkin recipes call for 3 or more 8 oz packages of cream cheese. I don't feel so guilty eating this one. I'm taking it to a Thanksgiving dinner to which we are invited.

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13 users found this review helpful