By Lvs2Cook on October 21, 2005
"A wonderful choice for your holiday meal! You will never make just a plain old pumpkin pie again! The cheesecake can be made the day before and actually tastes better if made ahead."
Serving Size: 1 (289 g)
Servings Per Recipe: 8
"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!"
"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!!!"