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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:
12/1/2010
I made this for Thanksgiving and was very dissapointed. Not enough spice pumpkin flavor and after following the recipe to the letter and taking the cake out of the oven at exactly 1 hr. 10 min. the crust (which we were looling forward to trying) was burned. Maybe a little more butter needed. I would recommend a graham cracker bottom and more pumpkin spice. Tasted like plain cheesecake.
posted:
11/29/2010
One word... Amazing! The crust was what took so long since we didn't have a food processor to chop it up. We ended up using our coffee grinder, which worked just the same but took a little longer. The finished product was great and was a big hit at our Thanksgiving dinner!
posted:
11/29/2010
I made this cheesecake about three days before Thanksgiving (there was a lot of baking to do!) Next time, I will probably have less time between baking and consumption. Otherwise, the cakes were delicious and very easy to make! My sister, who hardly ever eats desserts, was eating this one for breakfast the next day! Great success.
posted:
11/26/2010
I made this for Thanksgiving and it was a hit! I must say that I had some leftovers the next day and it is even better after sitting overnight. Next time, I think I will make it the night before, but it is definetly a new Thanksgiving tradition!
posted:
11/26/2010
It was easy! Perfect flavor...all 7 of our kids + family LOVED it!
posted:
11/26/2010
This cheesecake is awesome! I made it for Thanksgiving insteaad of Pecan Pie and Pumpkin pie. It was very easy to make and it tastes divine!
posted:
11/22/2010
I am no cook by any means....but this was easy to follow & my husband loved it! I am making it again for Thanksgiving to take with us to our family dinner.
posted:
11/21/2010
I used honey and graham crackers and planters mixed nuts and 1- 4oz pack of philadephia1/3 cream cheese and 1- pack of fat free cream cheese. We thought it tasted very good and even family thought it was very good. Didn't know it was low fat. Used only egg whites too.
posted:
11/17/2010
I feel bad rating this recipe without making it but there was a question that i wanted to answer. Sweetlyours- i can not say anything about splenda b/c I hate the stuff but I make the chocolate oreo cheesecake recipe from this site which is very similar and I usually use 2packs of Neufchatel cream cheese and 2 packs of the full fat stuff and no one notices. I am guessing if u used all neufchatel it would still be good.
posted:
11/17/2010
Has anyone tried substituting the sugar for splenda and the cream cheese for reduced fat cream cheese? Did it still come out as sweet and fluffy? Thanks!
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