This is a great addition to the holiday table.

September 12, 2009

I also had to throw out one badly burned crust and cooked the second at 400 for about 6-7 min.  Additionally, if I make again, I would avoid the 500 degree temp altogether.  I cooked the cake for 12 min on 500 and 1 hr. 20 min on 225 - at that point it was well set and I worried I overcooked.  The cake with the sauce was very delicious - though the sides and top edges were a bit too dark (because of the high oven temp.). 

December 29, 2008

This cheesecake is delicious and was a hit with my guests.  However, I am another of those adding her voice to the chorus of "what oven were you using to test this?" Since I took this recipe directly out of the magazine, it never occurred to me to check for reviews on the website. I could have saved one burnt crust and wouldn't have wondered why my cheesecake was done long before my oven timer was due to sound.  Despite the adventure in timing, this is an outstanding dessert and I will most definitely make it again.

November 30, 2008

Fantastic!  Baked at 500 for 12 minutes and then for 3 hours at 225 as directed and got the cheesecake as photographed.  Only 4 minutes was required for the crust.  Our new family favorite dessert when pumpkin is called for. 

November 30, 2008

This cheesecake was amazing!  Just make sure to allow plently of time to prepare.  I started to bake at 9:30 p.m. not knowing the baking time was three hours.  Yikes!! 

 I had the same mess with the crust.  I also burned the first attempt.  I baked the second one for only 4 minutes at 500F ... it was perfect.   I also cooked the cheesecake for 2 1/2 at 225F but I also think it should have been cooked for less.  It was not very jiggly.  I would try 1.75 hours next time too.

November 28, 2008

The end product was great but the directions for this recipe are terrible.  My first attempt with the crust ended up a charred mess.  I tried it again but only used 3 tablespoons of butter reduce the oven temperature to 450F and baked it for maybe 6 minutes... turned out perfect. 

Next for the cheesecake itself, I only baked it for two hours at 225F.  It was probably already a bit overcooked since the center was barely jiggly.  Who the heck came up with three hours?!  If I had followed that it would have been a mess.  If I ever do this one again I'll probably cook it for 1.5-1.75 hours

As I mentioned the cheesecake itself was great and it got me plenty of compliments.  The previous recipe I've used had twice as much cream cheese and it was too rich and heavy for my tastes.  This had a nice balance of cream cheese and pumpkin pie flavor.

November 28, 2008

I followed this recipe exactly and I agree with previous reviews regarding cooking time.  I baked the crust for about 4 minutes and it was already smoking.  The cheesecake was way overcooked after only an hour after dropping the temp to 225 degrees.  I'm not sure about the taste, however, mine looks nothing like the lovely photo.  Very disappointing.

November 27, 2008

i was very dissapointed with the oven temp as it only states 500 degrees. I thought this meant for the crust but it burnt after 4 1/2 min. It states to bake the cheesecake, "but at what temp?" then to lowere the temp to 225 for 3 hours. It is now in oven....I just pray this turns out as people are counting on me

November 25, 2008

Everyone loves this cheesecake!  I split the recipe into 2 smaller cheesecakes, baked them together and they were done in an hour.  Also, I just blotted the pumpkin with paper towels (didn't have 2 hours for it to drain!) and it turned out just fine.  I'm going to make it again for Thanksgiving. Yum!

November 14, 2008

Cheesecake and sauce are both incredible, however, keep in mind that the times may vary drastically. I have baked many cheesecakes in my life and that experience came in handy this time! I had to cut the time in half for cooking. Stick to the consistency and/or temperature test instead of following the recipe exacly. I would suggest checking crust after 4 minutes and cheesecake after an hour and a half.

Enjoy!!! 

October 16, 2008

An excellent make ahead dish.  The praline sauce was a winner.  Will certainly make this one again.

October 16, 2008