As odd as this combination seems, it comes out tasting pretty good. (I've only had it with the cheese once, since I have chosen to leave it out) I like to make it without the cheese, and using pineapple tidbits or crushed pineapple and use it to top a pineapple coconut cheesecake recipe I have, or I make a trifle with this, cake chunks, and whipped cream.

Reviewed On: Nov. 16, 2009

I have not made this exact recipe, but I have one similar to this that I have made for years, and the main differences are the recipe I use has more Irish Cream and instead of the cocoa powder, you mix an amount of the cheesecake "batter" with melted chocolate chips, then swirl that into the rest of the pan before baking. Another variation I have used a few times is white chocolate, and added a bit of green food coloring to swirled in amount. Every time I've made this cheesecake, it disappears and I never have left overs to take home! You really should read all the tips (and reviews) on a good cheesecake if you haven't made them before. Greasing the pan, using a waterbath, and cooling it slowly are very important, but I would certainly say give it a try! It's worth it. Thanks for posting this recipe!

Reviewed On: Nov. 11, 2009

Thus far, my first batch of these did spread... I'm going to freeze the second pan for a bit before baking in hopes that they hold their shape better. Besides that, these had a wonderful taste, and I made sure to watch them carefully as they baked so they didn't overcook and turn into gingersnaps. When making the dough, I added an extra 1/4 cup of flour and some extra ginger and cinnamon and cut the clove in half. I may add close to an extra 1/2 cup flour next time. Overall, Yummy! Who needs icing?

Reviewed On: Nov. 11, 2009