Double-Layer Pumpkin Cheesecake

great everybody loves it

it was absolutely delicious. me and my family really like the recipe

Very easy to make and everyone loved it!

I made this for Christmas, but tweaked it a little more for my diabetic uncle (splenda instead of sugar). It was good and I think I'll make it again with regular sugar just for my family.

I made it even more diabetes friendly by substituting Splenda for the sugar reducing the carb/calorie count even more. It was delicious!!

Delicious! Very easy to make and my family loved it! I will definitely make again for Thanksgiving from now on.

Absolutely delicious. I made it exactly as the recipe stated and it came out perfectly. In fact it was so good I went back to the recipe to see the calories and the healthy factor. Tasted to good to be healthy!

I decided to try this recipe instead of making my usual pumpkin pie this Thanksgiving. I really liked it as a nice change, and will make it again. It seemed to taste even better by the 2nd day. I used regular cream cheese--not the fat free--because I was more concerned with it tasting yummy rather than reducing calories. However, it's still a very light cheesecake since it's thin and not so thick as others. I also think it's easy to make.

Very yummy! Didn't turn out layered as picture and recipe indicates so wouldn't bother seperating the batter the next time. Super easy and really a low cal low fat treat if you use low fat cream cheese.

Excellent pie and so easy to make! and I would like to add that the temperature to bake it is right below "MAKE IT", above the pictures.