Holiday Favorite

Thea - December 14, 2006 11:08:30 PM PST

I made this 10 years ago for a Family Thanksgiving Dinner. Everyone loved it, even those who weren\'t crazy about pumpkin pie. I have been making it ever since!! One year I used a prepared graham cracker crust just to be different......it wasnt as good!

16 of 18 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

Delicious

mary_jayneus - October 3, 2007 12:19:17 PM PST

My mom found this exact recipe a couple years back and being the adventurous recipe trier that she is...she decided to give it a shot. It was a huge hit and has been at all of the Thanksgiving and Chritmas (sometimes other gatherings) events since then. It\'s especially great if your not really into a strong pumkin flavor. The gingersnap crust compliments it well and is to die for!!!!

7 of 7 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

answer to question

Elisabeth E - October 3, 2007 02:27:00 PM PST

The dark part is the gingersnaps. The lighter part is the actual cheesecake. You make cheesecake in a springform pan, which will allow you to remove it and keep the sides intact.

4 of 4 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

You will make every year.

knmeany - October 3, 2007 12:32:38 PM PST

I hate pumpkin anything but am a huge baker and I made this dessert for thanksgiving years ago for my brother. Not only did he love it but I made about 8 of them one year for family and friends and every year I get more and more requests for this. DON\'T CHANGE THE CRUST, that\'s what makes it so much better than regular pumpkin pie.

3 of 3 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

My fall and thanksgivnig recipe!

HeathBar McHoppy - October 3, 2007 12:33:11 PM PST

I tried this 2 years ago, for thanksgiving. It was fantastic. I now make this at thanksgiving and I make a caramel apple cheese cake at Christmas! I fell in love with this one, I can even get the kids to eat it.

3 of 4 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

loved it

harcoutbreton - May 2, 2009 04:51:41 AM PST

what could be better for my children than a good pumpkin cake with vanilla bean in the afternoon... kinda hard shopping for quality bean until I came across with http://www.myvanillashop.com they they offer premium natural vanilla beans and vanilla powder directly from Madagascar at a bargain value... check them out... have ^^

Was this review helpful to you? Yes - No Report Abuse

This Pumpkin Cheesecake Turned out Well!

Chell - November 27, 2008 06:14:34 PM PST

It\'s a great recipe. The flavor is very mild. The texture, perfect. Heavenly. Only thing is that I think it would have been better If I had just mixed all the batter together so that it was a nice even light pumpkin color through out the cake. My swirl effect attempt didn\'t work out as pretty as the picture. But it didn\'t look bad at all. I made a fine cake. Great recipe! Five stars.

Was this review helpful to you? Yes - No Report Abuse

Awesome!

A Chef From Illinois - November 24, 2008 05:15:45 PM PST

I followed the recipe exactly except used 25 vanilla wafers instead of the ginger snaps.
I baked for a full hour at 325 ..but the middle could have used another 5 or ten minutes.
Still it was fabulous! This is A Very nice recipe. I will definitely make this again.

Was this review helpful to you? Yes - No Report Abuse

Awsome!

Bean - October 13, 2008 08:18:44 AM PST

this cake was amazing but there was only one thing that i think was my bad... the cake cracked and the edges were hard any ideas why? it still tasts great though, justs looks a lil bad.

Was this review helpful to you? Yes - No Report Abuse

Definitely a KEEPER!

online: meg or justme - January 5, 2008 05:04:15 AM PST

I made this cheesecake for my family for our Thanksgiving get together this year, and it was FABULOUS! It was my first time making a cheesecake, and this recipe was easy, and delicious. I didn\'t have any clove around the house, so I left that out. Didn\'t seem to be lacking, but I will have it here next time I make it to try it with the clove.

2 things I will do a bit differently next time is to make sure my cream cheese is plenty softened; and when layering the plain and pumpkin batters, I will try just dropping them in randomly. I spread a bottom layer of flavored, then a layer of plain, and repeated...when I cut through with a knife to get the swirl effect, my 2 batters just seemed mushed together. Obviously didn\'t affect the taste, but it wasn\'t such a pretty presentation.

Was this review helpful to you? Yes - No Report Abuse

the best ever

Mic - November 22, 2007 02:35:53 PM PST

The gingersnap crust makes the whole thing. I used a sugar substitute that you can use lb for lb just like sugar and you cannot tell. The cheesecake is sooo rich you cant even tell. I could have used low fat chream cheese too to lighten the fat load but I didn\'t.

It was a hit though. thanks

Was this review helpful to you? Yes - No Report Abuse

Perfect the first time!!!

Bernadine D - November 21, 2007 06:21:28 PM PST

I am the Cheesecake lady in our area and have done a couple other pumpkin cheesecakes, most turn out too pumpkiny. this swirl is just perfect and it comes out nice and high as well...

Was this review helpful to you? Yes - No Report Abuse

Excellent idea!

brujarick - November 19, 2007 05:39:15 PM PST

I loved this version of the pumpkin cheesecake. The crust is absolutely delicious.
Tips to make this cheesecake better:
Preheat oven BEFORE mixing and preparing all the ingredients.
Use the mixer only the necessary time the blend the ingredients or the air bubbles in the mix will cause the pie to break.
Use a food processor to get the perfect ginger snap crumbs and pecans.

Delicious!

Was this review helpful to you? Yes - No Report Abuse

This cheesecake is like WHOA!!!

superkellybro - October 23, 2007 03:19:15 PM PST

I made this cheesecake(my first try at cheesecake) when I was sick and it even turned out ....it tasted and looked like the finest stuff you could buy.......My sis bakes and was amazed at what I could do here,she never got any cheesecake she ever made to taste so spot on or pro....so yep yep this must be a great recipe, follow it and you should end up with a delight,if I could do it you can too with this recipe...I\'m a pumpkin pie lover,you can taste it but it\'s more of a cheesecake and cheescakeiness is the flavor that overwhelms the recipe ,I fed it to non-pumpkin pie lover and he loved it still.....This recipe is a very very awesome autum twist that I\'m gonna play again!!!

Was this review helpful to you? Yes - No Report Abuse

Pies have a ghostly look for Halloween!

luvlyeys - October 9, 2007 03:20:54 PM PST

I substituted 3 pie shells from store; 2 oreos and 1 graham cracker crumb for the ginger snap portion of your recipe. Baked the pies for 35-40 minutes, chilled them and served them with cool whip on the side. Served 24 happy "gool" friends of mine instead of just 16. Happy Halloween!

Was this review helpful to you? Yes - No Report Abuse

Don

KF6RSY - October 9, 2007 09:03:52 AM PST

The springform pan makes all the difference, as the crust sticks a little. Target has a 3 pack for about $10. As for taste, all I can say is Delicious! But be careful, your friends will all want you to make them one!

Was this review helpful to you? Yes - No Report Abuse

Very tasty and easy!

Lauren Z - October 8, 2007 04:25:42 PM PST

I am not a huge fan of Ginger, so I used half Gingersnaps, and half regular Gram-crackers. I also Skipped using the nuts and was very happy with the results.

This was my very first cheesecake I have ever made- and it turned out great!

Was this review helpful to you? Yes - No Report Abuse

Question for you?

Joy S - October 4, 2007 09:10:02 PM PST

I make this every year for the holidays and my family loves it but every year I dread smashing the gingersnaps. It is a mallet and plastic bag for me. Any easier ways ladies?

Was this review helpful to you? Yes - No Report Abuse

Nephew Approved!

pattya1264 - October 4, 2007 06:36:45 PM PST

We love this recipe at Thanksgiving. The only change that I made was to crush a roll of ginger thins, a few biscoff, and then graham cracker for the remaining amount.

Was this review helpful to you? Yes - No Report Abuse

The best recipe ever!

M Kay - October 3, 2007 03:26:41 PM PST

This is the best recipe I have ever used. I have been making this same cheesecake for easily 15 years now. EVERYONE loves it, even if they dont like pumpkin or cheesecake (ok so who doesnt like cheesecake!?! LOL!) I have used graham cracker crusts in the past as well in a pinch and I like it either way. And have substituted walnuts for the pecans as well. Once I even substituted almond extract for the vanilla and that was a hit as well! It is a pretty versatile recipe.

Was this review helpful to you? Yes - No Report Abuse

A few variations

michnodes - October 3, 2007 01:31:15 PM PST

I make this every year for Thanksgiving and Christmas. I use vanilla wafers for the crust instead and it tastes great. I have also done a New York style "crust" where you just dust the pan with wafer crumbs instead of pressing the crumb mixture into the pan. Then you cook it in a waterbath. It is the most creamy, smooth cheesecake you have ever had.

Was this review helpful to you? Yes - No Report Abuse

Pecans???

Lil-Bit - October 3, 2007 12:48:01 PM PST

I don\'t like pecans!! Would it ruin it if I made it without them??

1 of 3 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

Very Disappointing

rick j - November 17, 2007 03:38:50 PM PST

I fixed this for my family Thanksgiving dinner today.

Very disappointing!!! It had no flavor, was dry, and not sweet enough for my taste. A huge waste of time and effort on my part.

0 of 1 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

The Picture looks like it has a dark and light crust- what is that?

love to cook - October 3, 2007 01:18:49 PM PST

The picture included in this recipe shows a dark crust at the bottom and a lighter crust going up the sides. The recipe doesn\'t indicate any layering of the crust. Does anyone know what this different crust colors are?

0 of 1 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse

Question About Cheesecake

ladybug - October 3, 2007 12:45:38 PM PST

This sounds heavenly. Do you think it could be made with Splenda and low-fat cream cheese and not ruin the taste?

0 of 1 found this review helpful.

Was this review helpful to you? Yes - No Report Abuse