Valerie's Review REVIEW: November 7, 2005 You can make this dessert a little more diet-friendly by using lower calorie cream cheese, sugar substitute (like Splenda), fat-free whipped topping, and a reduced fat graham cracker crust. The recipe doesn't specify, but you'll want to slightly thaw the whipped topping before blending into the pumpkin mixture. The result is a light tasting pumpkiny dessert that isn't overly sweet or filling.
avazi924 November 21, 2014 REVIEW:
This is so delicious, my nickel. Is the whipped topping really necessary though?
Guest Foodie December 6, 2013 REVIEW:
made this for thanksgiving. amazing. very light and airy. andwhichtomake.
PMAGray October 31, 2012 REVIEW:
I made it today and it turned out great!
I used Splenda instead of the sugar and found a yummy oatmeal crust that turned out yummy.
Highly recommend :)
Mitch October 16, 2012 REVIEW:
I was preparing for a large public Harvest Dinner as a fundraiser for our fraternal order, the Knights of Columbus, and chose to make this recipe. I made 20 regular and 2 sugarfree pies (cheesecakes). It was relatively easy to make and the positive feedback was overwhelming. Many who tasted this dessert are now asking for the recipe. I would make this again.
Margie May 26, 2010 REVIEW:
Excellent recipe! I used a baked pie crust for the base and my guests enjoyed it so much that they asked for the recipe.
momof3 December 1, 2009 REVIEW:
This cheesecake was very easy to make. My whole family loved the cheesecake. My husband is very picky with food and he ate almost the whole cheesecake. Then he asked me when am I going to make another one. I'm very glad I found this recipie. It was a perfect dessert very light to complement a heavy dinner. Thank you for the recipie.
pinklady June 25, 2009 REVIEW:
ok I never write reviews... but this was a excellent recipe! I used splendia, and 3parts cinnamon and 1\2 part gr.cloves and 1\2 part nutmeg for the pumpkin pie spice, I decorated it with ginger snap crumbs and dusting of the cinnamon. Looks wonderful tastes great, and super easy! I would tell any chef young or old to try this, my family thought I bought it from a bakery! WOW!
Guest Foodie February 28, 2008 REVIEW:
A low carb dessert with the consistency of a mousse...it is not a cheescake. It is light, set up quickly and cut well. I made it even more low carb by eliminating the crust and used Splenda instead of sugar with only 5 carbs per serving. Next time I will add cocoa for something different and garnish it with shaved chocolate. Place in a wine glass and chill as recommended then serve. Do not hand whip this...use a hand mixer, it will incorporate the cream cheese better.
Member since: Nov 22, 2007
ranivazirani03 November 22, 2007 REVIEW:
I made it for the 1st time and it was awesome. Easy to make and tasted great. I had 4 to make for friends the week before Thanksgiving and 6 more by the time Thanksgiving came. It was awesome. Thanks
Guest Foodie November 21, 2007 REVIEW:
It was very easy to make and its good. I tried it because my oven is not working and it not Thanksgiving with out the pumpkin pie.
Guest Foodie October 31, 2006 REVIEW:
This recipe was quick and very easy to make and it was a hit at my Halloween potluck. Everyone wanted the recipe. Great Recipe, I am definetly using it again!!
Member since: Oct 9, 2006
Artemis11 October 9, 2006 REVIEW:
So far, this is the first recipe that I've tried for something quick and easy to make with no baking time involved. I substituted the sugar with Splenda and it was a hit with everyone and there was nothing left to take home!