Loved this recipe. I used a bit more red wine, maybe about 2 cups. Great with garlic mashed potatoes and roasted vegetables. I will definitely make this again.

Reviewed On: Dec. 2, 2009

Fun recipe! I made some modifications by following the suggestions of some other reviewers: 1) used chocolate pudding instead of vanilla, and 2) used only 1/4 c. powdered sugar. Loved it!

Reviewed On: Dec. 2, 2009

This is a terrific cheesecake, it garners rave reviews. Several people have asked for the recipe, and my family requested we have it for Thanksgiving instead of pumpkin pie. I did make some slight changes: I split the 3/4 c. white sugar into 1/4 c. white sugar and 1/2 c. dark brown sugar, and reduced the mace and ginger to just a pinch. I also added a topping by mixing together about 1 c. chopped pecans, 2/3 c. dark brown sugar, and 3 Tbsp. melted butter, then sprinkled on the cheesecake the last 10 minutes of baking. The texture is fabulous, not too dense. It has a very nice presentation as well. I will definitely make this again.

Reviewed On: Nov. 3, 2009