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Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake recipe
photo by:kraft
Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.
time
prep:
15 min
total:
6 hr 45 min
servings
total:
16 servings
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posted:
9/24/2006
It was ok but sort of bland. Tastes more like regular old cheesecake than pumkin spice cheesecake, it needed a little more pumpkin and maybe less cream cheese. It came out too thick!! I would make it again but would try different things with it and see how it turns out.
posted:
9/14/2006
This was a great treat. I really like the pumpkin cheesecake instead of regular pumpkin pie. It seemed to take some of the kick of the spice that you get from regular pumpkin pie away. I made it twice in 3 days for 2 different parties.
posted:
9/9/2006
I made this for a Halloween party and everyone loved it but found it VERY heavy. Small pieces are key!! It was quite tasty but is huge, so it feeds a ton of people!
posted:
8/19/2006
This was the best pumpkin cheese cake. Everyone still raves about it
posted:
8/2/2006
this is my new son in laws favorite cheesecake for thanksgiving dinner. he has even called and asked me to make one for just him. i love it.
posted:
6/6/2006
I made this recipe for the holidays to try something different (especially since it combined my husbands favorite desserts: pumpkin pie and cheesecake). It was a HUGE hit. We had friends over and everybody was fitting as to who got to take the left over pie home (I made several)*smile*. I will definitely be making it again!
posted:
12/27/2005
Great flavor. It could use a little more pumpkin flavor to it though. Also, I agree with using a larger pan. There is no way this batter will fit into a 9-inch pan. I also made the crust with graham crackers and walnuts which came out very good.
posted:
12/25/2005
Made it in place of pumpkin pie for Xmas. Outstanding!! My "9-inch" pan is really 9.5 inches diameter, and I think it's an absolute minimum size for the bowlful of batter that this recipe yields. It filled my 2.5-inch high pan to within 1/2 inch of the top. Next time I will either use the next larger size pan or reduce the recipe to 3 bricks of cream cheese and the other ingredients commensurately.
posted:
12/22/2005
This was wonderful! I didn't even get my own piece! My family devoured it at Thanksgiving!!! The only taste I got was from a crumb that fell off while cutting it. I am making it again for Christmas dinner this time and looking forward to finally getting my own piece!
posted:
11/26/2005
Made this cheescake for Thanksgiving. Was loved by everyone! Needed extra baking time.
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