Delicious! I made 2/3 the recipe and used only 8 oz velveeta and 2 oz cheddar. Used one package chopped frozen broccoli and one package frozen broccoli florets. Also added one carrot cut into coins and and one large potato cubed. These two items were added to the boiling broth. Seasoned with black pepper, cayenne pepper. Also added crushed garlic into the broth. Used low sodium chicken broth.

Reviewed On: Sep. 6, 2011

Very good! I also used it as an enchilada filling for tortillas and enchilada sauce. Used 8 oz of Velveeta and 4 oz of cheddar cheese. Forgot to buy the jalepenos and it was still good.

Reviewed On: Sep. 5, 2011

Fantastic! Superb! Their aren't enough positive adjectives to describe this lovely pumpkin cheesecake. I used some of the modifications listed, 1/2 cup of sour cream after adding the eggs. 1 cup pumpkin pie filling. Since we used already spiced pumpkin pie filling no need for extra spice (added a dash of extra cinnamon anyways). A dash of extra vanilla extract. We used about half of the mixture for the first later to create a more defined layer. Also used a 10 inch graham cracker crust (bigger cheesecake and it all fit!) Took at hour to bake two of them side by side. Must do the water bath to avoid cracking. Refrigeration (preferably overnight) is a must before serving. Topped with frozen whipped topping. Everyone was impressed. So good, thank you for sharing this is a winner!

Reviewed On: Dec. 26, 2010