Since I made this in a regular pie pan (don't have a springform), there was enough filling to almost fill up two, definitely too much for one. It ended up baking just fine without cracks. I put the prepared filling in the fridge while making the crust which allowed for distinct, separate marbling. I was hoping you could discern the "plain" cheesecake flavor from the pumpkin, but the pumpkin overwhelmed everything. Still, very good, and very easy.

Reviewed On: Nov. 22, 2009

This was okay. It wasn't spectacular (maybe it was the seasoning I used? or skim milk?) but was fast and simple. Felt like it was missing something.

Reviewed On: Nov. 12, 2009

Very good and easy. I use unpeeled red potatoes. I just throw the first part in my crock pot for a few hours, then add the roux for another couple of hours.

Reviewed On: Nov. 4, 2009