This turned out SO GOOD!!! It turned out to be like a cobbler, which I love! I did make a few changes to my taste. I added 3/4 tsp of pumpkin pie spice. I also only added 1 1/2 C of sugar instead of the 1 3/4 C. Also I used walnuts istead of pecans. I also used fresh pumkin puree (about 3.5 cups). I cooked it in a metal cake pan and it needed an extra 15-20 min cooking time. This is my new favorite holiday dessert.

Reviewed On: Dec. 13, 2008

Very good and easy to make. I had never thought to use a cake mix as a crust for cheesecake. I used a white cake mix and added 2 tsp. of vanilla to the batter. I also used all the egg instead of just the egg white. Turned out well. I read the reviews that said the batter was too much for the pan so I made 18 cupcakes first and the rest went into the 9/13 pan. I used a small ice cream scoop for the cupcakes. I put 1 scoop of the batter and 1 scoop of the creamcheese mixture per cupcake. I then baked them both in a convection oven for about 20-25 min. I also substituted splenda for the sugar. I will definately use this recipe again!! Edited to add: I did not add the kirschwasser. Only used vanilla extract for flavoring.

Reviewed On: Apr. 15, 2006

LOVED IT!!! I had never had wontons of this type before, but now that I have I will never settle for anything else. Thank you for the Wonderful recipe!!

Reviewed On: Mar. 13, 2006