I also enlarged this recipe to an 18 serving size. Used hazelnuts and pecans and graham crackers and gingersnaps for the base. The base had a nice taste and added to the uniqueness of the recipe. I was disappointed in the cheese cake even though I added extra spices. I froze my cake for a week and found that it tasted better the second day.

Reviewed On: Oct. 20, 2009

I doubled this recipe, both the base and the filling and used soy milk, added more spices. Loved the base as I substituted some almond flour for the regular flour and a tad of vanilla. Put it in a 9 x 13 pan and had to bake it for 70 minutes. Quick and easy to make.

Reviewed On: Oct. 20, 2009

An excellent loaf. I cut down on the sugar and used pecans & walnuts. Very tasty and moist. Had to bake my loaves for 70 minutes.

Reviewed On: Oct. 13, 2009