Original recipe yields 11 servings
Based on a 2,000 calorie diet
this was the BEST pie/cake we have ever had. I use pumpkin pie filling in place of pumpkin butter.
I think this is misnamed; it should be something like "creamy pumpkin pie with pecans" because it doesn't really look or taste like cheesecake, rather it's more pumpkin pie like in taste, looks ...
I agree that perhaps the recipe is misnamed "cheesecake" but it was amazing. Everyone who had it loved it and wanted the recipe. personal preferences that worked: I used 3/4 cup pecan halves (...
replaced pumpkin butter with apple butter and this was a hit at thanksgiving.
HUGE hit at the holidays - got soooo many requests for recipe. Asked to make several times over!
Made this using the little individual pre-made graham cracker pie shells...so easy and so delicious.
I didn't care for this. Like other reviewers mentioned, it does not have the consistency or taste of cheesecake. It tasted okay, but I won't make it again, sorry.
This is definitely more of a creamy pumpkin pie than a cheesecake, but wow! Followed directions exactly (except used pecan halves instead of chopped) and all I can say is that it takes pumpkin ...
My friend made this for our book club meeting and it was to die for! It may take over my mother's pie as our traditional pumpkin dessert!!