It was my husband's first cheesecake made on his own, and it went swimmingly (so anybody can do it). He added all of the egg (instead of separating) and it still turned out perfectly. It's not too pumpkiny (I bumped it up to 1 cup of pumpkin even), but enough to get the flavour. Certainly not too spiced (I had him use 2 Tbs pumpkin pie spice instead of the suggested spices). We couldn't use nuts because of allergies, but I'm sure they would add to the flavour. Everybody liked it--will make again.

Reviewed On: Jan. 4, 2007

My friend gave me this same recipe several years ago when I fell in love with her Molasses Spice Cookies. They are my absolute favourite, and I don't even like gingerbread! I get excited for months waiting for Christmas to roll around so I can make them. They are perfect: not too soft and chewy, but tender and soft enough to be just perfect. The crackle top, with the granulated sugar, makes this cookie pretty enough for a gift or for Christmas dinner dessert. They always disappear first when I take Christmas baking to the in-laws'.

Reviewed On: Dec. 3, 2006

My spouse and I found the pastry kind of dense and not at all sweet. The filling was okay, but did not taste like a butter tart filling. I was hoping for a sweet, flakey crust, and a runny, buttery filling, but got neither.

Reviewed On: Dec. 3, 2006