This is a phenomenal cheesecake recipe. I have made it several time, but always with a variation of the maple pecan glaze suggested by another reviewer. Put 1/2 cup of whipping cream 1/4 cup of maple syrup in a sauce pan and simmer for 20 minutes. Add 1/2 cup of chopped pecans and chill the glaze. The glaze just complements the cheesecake perfectly and it also hides any imperfections to the top. Seriously my favorite recipe to make with pumpkin, and I never change a thing.

Reviewed On: Oct. 19, 2009

My husband is an avid fisherman, so we often have seafood, and we thought this recipe was fantastic. It's now one of our favorite recipes to use with the salmon he catches. I didn't quite have enough honey (almost 1/2 a cup short), so I skimped just a bit. I still thought it turned out just fine. We used king/chinook salmon and it was tasty.

Reviewed On: Aug. 6, 2009