This was great! I've never made cheesecake before, and decided to give it a shot for Thanksgiving...I know so daring :-) I changed this recipe up a bit, for the crust I did a ginger snap crust (1.5 cups of crumbled gingersnaps, 1/4 cup of sugar, and 1/2 cup melted butter) and after I baked it and waited for it to cool I made pumpkin chiffon. I took off about 1/2 of the top layer of the cheesecake and layered on the pumpkin chiffon. This made it a double layered cake, half cheesecake and half pumpkin chiffon. The pumpkin chiffon is very light and frothy so it was a nice compliment to the heaviness of the cheesecake. It was so yummy, I'm making it for work tomorrow!

Reviewed On: Nov. 29, 2009

This recipe was great! The only bit I changed was adding a bit more flour to make it thicker. Other than that, yum! My husband loves this soup!

Reviewed On: Oct. 27, 2009

This was so very yummy...I was actually pretty lazy, I got the frozen pastry pie shells from my local supermarket, I purchased the canned pre-sliced pears in light syrup. I bought two of the larger cans and drained them. I also bought gruyere cheese, which I grated and rolled into the pie crust. I also topped crust with the grated cheese as well. It came out very nice, my boyfriend loved it! Ooh...and I left out the lemon, not huge fan of lemon in general. The pie was not sweet, but I wasn't overly generous with the sprinkling of the sugar/flour mixture.

Reviewed On: Sep. 22, 2008