After reading all reviews, I made a few slight modifications. To add more pumpkin flavor, I included 1/8 tsp of pumpkin spice. I am not a big fan of super sweet anything, so I found the amount of sugar to be just enough for me. If you like super sweet then I recommend following the advice of the other reviews and add a little more. The crust did try to burn at 8 minutes so I took it out early. It came out great!
mrmacrae73 Posted: 11/07/09
Shgoodwin Posted: 11/28/08
hmmm, none of the reviews mentioned that this recipe makes A TON of cheesecake filling. With five 8 ounce packages of cream cheese I had enough filling for TWO cheese cakes. No wonder the amount of sugar listed isn't enough. I think that there might be a typo in the recipe. I think that 3 packages of cream cheese would be plenty and with the amount of sugar and spices listed it would also be sweet and flavorful enough. Having said all of this, I increased the sugar and spices by a tad and the two pies turned out wonderful. A keeper.
laurawilson Posted: 11/30/08
I did not like the crust--I think that graham crackers would make it better. I beat the cream cheeses on too high of a setting, I think, b/c the cake turned out a little too light--not dense like how you'd expect a cheesecake to be.
SKrafft Posted: 12/02/08
Good base but needed more flavor. Also made with 1 less cream cheese and a little added sugar. Next time would also use more spices.
amymeeussen Posted: 12/01/08
Wierd. That is all I can think of to describe this recipe. I had high hopes when I made it, but it ended up tasting very cream cheesy, and the pumpkin just added a weird edge to it. I will not make this again.
reptilenthusias Posted: 12/11/08
For the last 2 years I have made a fullfat pumpkin cheesecake for our Christmas Tree Decorating party and people loved it - but it is hard to justify all that fat. This year I decided that virtually all the desserts that I made for the party would be from Cooking Light, so decided to give this recipe a try. It got rave reviews from our party attendees, and people were very surprised that it contained less fat. I was surprised to see so many mediocre reviews for this recipe, as we thought it was quite good. I definitely thought that it was sweet enough, although I agree that I would like a bit more spice, so will up that next time. Recipe is very easy to follow; comes together very quickly. A good choice for a healthier and delicious pumpkin cheesecake.
TheBaums Posted: 11/25/10
This recipe was great. Crust was a little dry -- I would add more butter or margarine to it (increase to at least 2 or 3 tbsp) and maybe use gingersnaps instead of nilla wafers next time. Would also double the amount of spices to add more flavor. Not a strong pumpkin flavor, but still delicious! Overall, could not tell that this was a "light" cheesecake recipe at all.
JessicaLuu Posted: 10/10/10
This really wasn't awesome. I love pumpkin cheesecake, and this just didn't do it for me. There wasn't enough pumpkin flavor or really enough of any flavor. It had a good texture, and I didn't feel sick after my piece like I do after full fat cheesecake, but I wouldn't make this again mainly because it was too expensive to be so mediocre. Maybe cheesecake just isn't one of those things you can lighten up.
freddieflounder Posted: 11/20/11
I made this over the weekend, and I think with some modifications it will be even better. I'm going to make it for Thanksgiving, so I'll add a little more sugar, double the spices (which I had done just with the cinnamon), and maybe use a little less cream cheese. But it's really good. I made a graham cracker crust for it from a Paula Deen recipe, which went really nicely with it. Just want to add, it tastes even better half a day and then a full day later. REALLY delicious, in the end. I'm back! I made it again, this time beat everything for longer and doubled or tripled all spices, threw in a wee bit more sugar. It was phenomenal. Nobody knew it was a "light" recipe, it was light and fluffy, flavorful, and a highlight of Thanksgiving. highly recommend.
malice32 Posted: 12/05/12
I made this for Thanksgiving this year and the cake portion was delicious--so rich and creamy you would never know it's a light recipe! The only reason I'm not giving this 5 stars is because the crust in the recipe is quite dry and doesn't hold up for leftovers. It would be worth it to substitute a richer, butterier crust. But, the flavor of the cheesecake is amazing so I will definitely be making this again!
ashleyt1987 Posted: 12/09/13
I'm not going to lie, I made this for Thanksgiving so I made it partially with full fat cream cheese and partially with low fat cream cheese. It really turned out great and creamy! One issue I had was I had to add a lot more butter to make the crust hold together. 2 TBSP is really wishful thinking and I knew that going into it.