This was pretty good although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar let out the ginger and added 1 1/4 teaspoon pumpkin pie spice 1 teaspoon vanilla 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea!
Delicous!! Better than plain old Pumpkin Pie! The only thing I did different was drizzled caramel syrup over it before I served it, and also topped it with whip cream and crushed ginger cookies! YUMMY!!! Even my kids loved it! Thanks for a great recipe!
I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust instead of 2 regular. It was very good even our non-diabetic friends enjoyed it. It was very fluffy and light and had a nice smooth consistency. We added a dollop of sugar free cool whip and a few chopped pecans before serving. I will definitely make this recipe again.
Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie but after tasting it they were very impressed!!
Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie but after tasting it they were very impressed!!
I made this recipe for thanksgiving and it was an instant new family favorite. The recipe was simple and the cheesecake turned out beautifully with amazing flavor. I made it with a gingersnap crust from another allrecipes.com recipe: 3/4 c snaps 1/2 c ground pecans 2T sugar 2T brn sugar 1/4 c melted butter press into pan chill 5 min bake 10 min. I also topped it with 16 oz sour cream mixed with 1/3 cup sugar 1 tsp vanilla and baked it an additional 10 minutes at the suggestion of another allrecipes.com member. WONDERFUL RECIPE!
Great recipe. The flavor and consistency were awesome I will make this one again. Next time I will use two 6" pie crusts instead however there is not enough filling for two 8". Thank you.
I used a gramcracker crust and top it with the french vanila cool whip. You would never guess something so good could be so easy to make
I love cheesecake and pumpkin pie so I was excited to try this. It lived up to my expectations and my whole family enjoyed it as part of our Thanksgiving dinner. I used pumpkin pie spice which has the cinnamon ginger nutmet and allspice already in it which simplified things. And I made only one deep dish 9" cheesecake instead of two 8" cheesecakes...would rather have a little leftover than two skimpy pies. I had to bake it a little longer but it was worth it...delicious and would definitely make again!
I found this cheesecake to be a little bland compared to the other pumpkin cheesecake recipes I have tried (see the Eagle Brand link and the maple pumpkin cheesecake). It was a good cake just not the best.
