Almost-Famous Pumpkin Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first cheesecake I ever made and I couldn't be happier with the results. Everyone loved it. Based on other reviews, I was concerned about the amount of butter in the crust. I followed the recipe exactly and had no problems at all. I believe the people who thought there was too much butter for the most part substituted gingersnaps for the graham cracker crumbs--perhaps gingersnap crumbs absorb less butter than graham cracker crumbs. At least one person wrote that when baking the crust, it slid down the side of the pan. You have to make sure that you press the crust down and on the sides firmly (use the bottom of a metal measuring cup to press the crust. I had no problems with the amount of butter. I did put a sheet of aluminum foil below the pan when I baked the crust though just to be on the safe side. Also, when baking the cheesecake I opened the oven a couple of times, therefore I let it bake for 2 hours before turning the oven off and leaving it in for another hour. There were no cracks. Comments were that it was delicious, not too sweet, just the right amount of pumpkin flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for Thanksgiving with my boyfriend's family and it was a huge hit! It looks so pretty and I was even asked if it was from the grocery store! I garnished it with toasted pecans and a little mint leaf. Very fancy! I INSIST: MAKE THIS CAKE!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first time I've tried making a cheesecake. This is totally awesome. Very rich and creamy. Even our non pumpkin lovers thought is was the best ever. Will be making this one again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first time I have made a cheesecake. I'm a native Brooklynite who grew up on Junior's Cheesecake. This was da bomb. I have a hand held beater (cuz I don't bake that much so it was a little difficult to truly blend everything. There were a few tiny lumps of cream cheese after it was baked but everyone was too busy smacking their lips to notice. Will definately make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was delicious!! everybody loved it...A must try!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for our Thanksgiving feast (like we really needed something as rich and creamy as a cheesecake after such a huge meal and it was the star of the night! It was so good and creamy. It was a little rich but worth every bite! We even had some people who are not pumpkin pie lovers and they loved it. Perfect end to a delicious meal!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

According to my friends and family, this recipe is better than what you get at Olive Garden and Claim Jumpers! I would use less sugar the next time I make it because it is too sweet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for our Thanksgiving feast instead of pumpkin pie. It was delicious! The only changes I made were I used low-fat cream cheese and replaced the sugar with Splenda. Also, I made a gingersnap cookie crust instead of a graham cracker crust - I think that made it REALLY good! I also did not bake it in the hot water bath because I feared the water would leak into the pan, so I just put it in the oven like other cheesecakes. Will definitely make again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this cheesecake for Thanksgiving dinner and my sister said it was better than the "Cheese Cake Factory's" pumkin cheesecake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My boss brought this to work and I was reluctant to try it because I seriously hate pumpkin anything. I ended up eating two pieces. This is an awesome recipe and I recommend it for anytime of year. Not over-poweringly pumpkin-y, not too cheesecake-y. Freakin awesome!