I've made pumpkin cheesecake once before and this one was really delicious. I tried experimenting by adding a little rum extract but it overpowered the pumpkin taste. It still tasted good, and it looked nice with the two layers. I did what another user did and put the pan in the freezer after putting the first layer over the crust. If you add rum or rum extract, be very careful!

Reviewed On: May 7, 2009

I just finished baking and eating a piece of this delicious cake! I followed the suggestion of another user and used some dry strawberry jello powder (only about 2 tablespoons, so it wouldn't be overpowering).I added that to 1/2 cup sugar and then mixed it in with the fruit. It turned out wonderfully and I don't think it's too sweet at all. I baked mine is a greased bundt pan and it looks lovely! I can't wait to share this tastey cake with my family.

Reviewed On: May 7, 2009

I gave this recipe 5 stars only cause 6 wasn't an option! I used fresh rhubarb from the garden and fresh berries and I ate some fresh from the oven. I swear it is one of the most delicious desserts I've ever made. The tart rhubarb and sweet strawberries went perfectly with the soft, yet crunchy, topping. I'm going to try it with raspberries this time! Amazing recipe!

Reviewed On: Jul. 1, 2008