By Kim on January 05, 2004
"I found this recipe on kraft foods web sit and made it at Thanksgiving, and it was a big hit with every one. I did change the spices that kraft had to fit what I had on hand at home. The one I am posting is the one with my spices that I used in my cheese cake."
Serving Size: 1 (123 g)
Servings Per Recipe: 8
"DH and I are both cheesecake lovers. We recently tried the pumpkin cheesecake at olive garden and I wanted to make my own b/c it was so good! This recipe was so simple. I also liked just using the pumpkin pie spice instead of spending a fortune buying all those other spices separately. It's a very rich cheesecake and very tasty. I did use a bit more pumpkin that called for, b/c I wanted it a bit more orange colored than it was. Turned out perfect!"
"This one is excellent! I added a little all spice and ginger to mine for some extra flavor. It also works well with a nilla wafor crust vs. the graham cracker crust."
"this is the recipe i remember using years ago...lost it in one of the many moves...thanks for posting this...made it and it's as delicious as always"
"This is very yummy and easy. Only improvement I am going to attempt to do it is to lighten it a bit. Hubby loves cheesecakes but likes them to be a bit lighter in texture. So I will have to play around with my stand mixer to see how light and fluffy I can make it."
"A new thanksgiving tradition has been added to our family feast-everyone loved this cheesecake. And sooooo easy! I had to season it the way I normally do a pumpkin pie(lots of cinnamon, some cloves, ginger and nutmeg and a dash of allspice). Thank you for this delightful dessert!"
"Wow! Wow! Wow! This was my first attempt at making cheesecake and I couldn't be more pleased! Followed the recipe exactly and served with a drizzle of warmed caramel sauce."
"This was great! Received rave reviews from the entire family at Thanksgiving dinner. Thank you!"
"I've made this a few times and it is very good! It has been a while since I made it and I made it again yesterday - I thought I put in too much cream cheese because I had way too much filling for the pie crusts. It has never disappointed me...
Edited to add I used 1/4 tsp ginger, 1/4 tsp cloves and 1/2 tsp nutmeg instead of pie spice. Allspice would have also been good if I'd remembered about it :)"
"Made this for Thanksgiving since it was just DH and myself for the meal. This was so simple and yummy! I could hardly believe how easy it was for a cheescake! I made this just as written and will print and keep in the recipe box for repeating."
"Oh...yummy! I decided to try this instead of our usual boring pumpkin pie for thanksgiving this yr and I'm so glad I did! It was rather easy to make and the taste was wonderful! I have not made or had pumpkin cheesecake before but this one was a winner for me. I did lighten it up a bit using 1/3 fat cream cheese (& it cracked a little), but it had a wonderful taste & was a hit in my home. I drizzled the top with a little sugar-free carmel sauce (to cover the cracks) & it complimented it nicely. Thanks for making my family smile!"
"This is a very good cheesecake. It is very easy to make. I followed the directions except that I used half sugar and half Splenda to make it more diabetic friendly. I'll make it again in the future."