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With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona
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Nutritional Facts 1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Cheesecake Dessert in Taste of Home August/September 2007, p29
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Reviewed on Dec. 12, 2011 by marrisa_s
YUmmm!
Reviewed on Jul. 04, 2011 by Kekoskee
I make this often. Everyone just loves it and asks for the recipe. I make it all year round, not just for Thanksgiving. It is so easy to make.
Reviewed on Nov. 20, 2010 by 4mydlw
I haven't made this yet but would like to for Thanksgiving. However, I only want to make it for 4 people, how do I cut it down that far? Obviously I'm not much of a cook!
Reviewed on Dec. 23, 2009 by cr8kypants
I have one recipe that says to use 3 eggs and this one says 5 eggs?!?!?! Does it change it any?
Reviewed on Nov. 10, 2009 by CCI
But in the nutritional info, how can there be only 7G fat in 24 servings when there are 5 pkgs. of cream cheese in the recipe. The fat grams in one eight ounce pkg of cream cheese is probably close to 80 Grams of fat, times 5 that is way more fat than stated. Maybe it is FatFree cream cheese?
Reviewed on Nov. 01, 2009 by Angela Fowler
Oh my goodness!!! This dessert is fabulous. I made it for a group that came to my home and everyone, even those who were not cheesecake fans, loved this. Instead of the maple syrup topping, I added a 3/4 cup more sugar and 1 more teaspoon of cinnamon to the filling and ground pecans to the crust. This recipe is a keeper and I will make it again and again!!
Reviewed on Oct. 27, 2009 by Joscy
This cheersecake looks absolutely divine. Have not yet made it, but plan to make one as a "trial run" - my family will let me know. As with all TOH recipes, this looks worthy of a '5' rating. Thank you for sharing this recipe.
Reviewed on Oct. 12, 2009 by jcraig17
A good choice when you're not sure how your audience feels about pumpkin. The pumpkin is not overwhelming. If you love pumpkin flavor, however, this might disappoint.
Reviewed on Nov. 25, 2008 by mamarecklin2
Most cheesecakes do crack. Try letting it cool slowly in the oven Turn off oven when baking time is up and then leave the cake in the oven for one hour.It will greatly reduce craking in all cheesecake recipies. Hope that helps.
Reviewed on Nov. 09, 2008 by charlaray
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