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Thanks for posting this delicious recipe. I made a few changes, but it was still wonderful! I used one package of low-fat cream cheese and two packages of regular. I used the Splenda brown sugar blend for the brown sugar. Since I don't have pumpkin pie spice, I used a mixture of nutmeg, cinnamon, and ginger. I didn't have time to make the sauce, but I will next time. Instead I used store bought carmel sauce and a spritz of canned whipped cream! So good!

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CaliforniaJan November 07, 2011

AWESOME - PERFECT desert for thanksgiving - thank you so much! I have never made a cheesecake and you made me look like a pro - just FANTASTIC- thanks again!!!

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greyghost November 24, 2005
Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce