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24 Reviews of 2-Step Pumpkin Cheesecake

by Dancer^

From: Missy Woods

On Nov 20, 2001

Very easy and delicious!

8 people found this review helpful

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  • From: Donella

    On Dec 3, 2001

    So simple to make and such a hit at the Thanksgiving table this year!! Definately will become a traditional dish at our house each Thanksgiving!!

    5 people found this review helpful

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  • From: Stephanie nicholson

    On Nov 20, 2000

    This is a great quick,easy,tasy cheescake. the hardest thing about it is waiting for it to cool. Yum! Jinx

    4 people found this review helpful

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  • From: Adrienne

    On Jun 20, 2002

    This cheesecake was a hit with my family. I'll make it every Thanksgiving from now on. It was so easy to make. I loved it. UPDATE: My family loved this so much. I made three times in one month.

    4 people found this review helpful

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  • From: nany

    On Jul 26, 2001

    Great cheesecake, I've made 10 of them in 2 months. I change the cream cheese to goat cream cheese and friends always ask for this one.Ihave made it with a gingersnap crust also.I rate this cheese cake a 5 star +. Thank You Nany

    4 people found this review helpful

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  • From: NancyTwink

    On Nov 21, 2003

    I made this with 1/3 less fat cream cheese and fat free whipped cream, and it was still fabulous!!! Definitely try this if you're looking for a quick and easy recipe that tastes great!

    3 people found this review helpful

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  • From: Moonbugz

    On Jun 15, 2005

    Easiest cheesecake/pie I ever made. So much flavor and feels like silk in your mouth. This will definitely be a repeat.

    3 people found this review helpful

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  • From: Seamor

    On Nov 6, 2008

    Excellent taste. This came out more like mouse though than a cheesecake. It was really soft and barely held it's shape when I served it. It tasted excellent though and both of the pies I made disappeared.

    2 people found this review helpful

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  • From: jrivera

    On Dec 22, 2008

    This is really good and really, really easy...which is great! I made it for a Thanksgiving party at work, and again for the family on Thanksgiving. Everyone loved it.

    2 people found this review helpful

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  • From: lilu

    On Nov 9, 2002

    I'll add my kudos for this recipe...it's very good. I used the low fat graham cracker crust; next time I'd opt for ginger cookie crust. Also used 1/3 less fat cream cheese, mostly Splenda and only half of the Cool Whip. The latter I used less of to keep more intensity of flavor in the pie. All seemed to work really well. Thanks.

    2 people found this review helpful

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