I made this for Christmas Eve and it got rave reviews. The crust makes this cheesecake! I left out the hazelnuts and used 2 cups gingersnaps. I also used one additional cream cheese and added more spices as I had to fill a 10 inch springform pan. I baked it in a water bath for 75 minutes and then left it in the oven to cool for an hour. I wrapped the pan with foil and an oven turkey bag for extra measure to prevent it from getting wet in the water bath. The cheesecake came out perfect-no cracks and easily cut into pieces which I topped with fresh whipped cream and a sprinkle of nutmeg. The cheesecake had an wonderful texture--very smooth and creamy. Next time I will make the crust after making my own gingersnaps. Excellent!

Reviewed On: Dec. 28, 2008

I served this dish for Christmas Eve and everyone raved about it. I roasted the sweet potatoes in the oven first and then mashed it with the pears. I did add a little pure maple syrup to sweeten it. Excellent dish!

Reviewed On: Dec. 28, 2008

Loved this recipe. I used diced potatoes instead of the hashbrowns and homemade sausage instead of the ham. I used less cheese-about 3 cups and it was perfect. Took it to Easter brunch at my sister's house and everyone loved it. Easy and quick recipe with things one has on hand--thanks Iris!

Reviewed On: Apr. 10, 2007