Pumpkin Cheesecake

Ok, this is a very rich,thick cheescake. Far better then store bought, far better. I bought premade crust. I had 2 reg. Size and one large. This batter filled ALL 3! They were full to. Cook time 1.5 hours, that's a long time to me. I've made better that took 45 minutes in oven, that was lighter. If you like thick,rich,decadent you will enjoy it. Merry Christmas!

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.

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!

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.

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.

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.

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!

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.

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.

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.

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.

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.