I made this for Thanksgiving instead of pumpkin pie and it was such a hit! I increased the cream cheese to 3 8oz packages and the pumpkin to 8oz. The cheesecake was rich and creamy and the pumpkin layer has a yummy pumpkin flavor to it that wasn't over powering (from a girl who is not a pumpkin pie fan).

Reviewed On: Nov. 30, 2009

Yum! My husband who isn't a big fan of squash or tomatoes loved this, and so did our picky three year old! We're not a fan of olives, so I left those out but did throw in a pound of sausage instead. For cheeses I used a 6 Italian cheese blend instead of just mozzarella (it's in there of course). I used Italian style stewed tomatoes, and my sausage was sage seasoned. Very simple tasty recipe that I plan on making again.

Reviewed On: Jul. 29, 2009

I started making this recipe before I even read the reviews. I'm not sure what everyone was having problems with but the topping came out great and the crisp was not dry at all. I did everything according to directions (except my family cans apples like crazy in the fall so I used those instead of slicing my own apples. One of our jars equals 4 apple slices). I did not have a problem at all with the topping and I did not use a pastry blender, just whisked it all together and poured on top and came out great! My husband and daughter loved it. Goes great with french vanialla ice cream!

Reviewed On: Jul. 10, 2009