Contest-Winning Pumpkin Cheesecake Dessert
Total TimePrep: 25 min. Bake: 40 min. + chilling
I love anything pumpkin and this did not disappoint. I used pumpkin pie spice in place of the cinnamon. Only change I made and the family loved it.
I used twice the butter for the crust, and twice as much vanilla and sugar in the cake....it came out perfectly sweet.
Not to sweet - just right with caramel sauce
Wonderful! So easy! I made it for Thanksgiving- everyone from Grandparents to teens loved it. I topped each square with whip cream and a drizzle of maple syrup. The gingerbread crust was so tasty. It traveled well and looked great! Will definitely make it again! I was a hit! Thanks Taste of Home!Susie S.
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I've made this for Thanksgiving and the gingersnap crust really makes this cheesecake stand out. Delicious!
I made this for Thanksgiving and it was a huge hit! Will definitely make again.
Very nice! Pleasant flavor. Great for potlucks and big family get -togethers. In regards to CCI's comment on nutritional info: if you read it, the info states that 1PIECE (calculated without syrup) contains 7 grams of fat, NOT the entire pan. Read carefully, do the math.
My cheesecake recipes are really tough to get 5 stars. I LOVE CHEESECAKE!! This was pretty good though, especially one that you can cook in a 13 x 9 pan!?!