I made this but cut out the Ginger. I think next time I will follow some others advice and cut out some of the Bourbon. When I do that I am going to replace that with Sprite/Sierra Mist.

I made this Cake for our towns annual "Pumpkin Festival". It turns out just like the picture and makes a wonderful presentation. I made my own cream cheese frosting as I don't care for canned frosting. I used 1 block cream of cheese, 2 TBS Butter, 4-8 TBS milk and a bag of powdered sugar. I waited until it was all cooled before I assembled it. I will add in later how the cake places in the baking contest :)

An ok muffin...but not much flavor. Way too much oil for this recipe. "If" I were to make them again I would cut the oil in half and replace it with additional pumpkin.

Followed the Bread Mans advice and the 1st loaf was gone in one sitting as my young children begged for more. I kept the sugar at 2/3 C.

Yummy just like the ones we used to eat at school. The only change I made is that I put the peanut butter icing on first before the chocolate chips. I didn't bake it for any additional time and then I melted the chips in a microwave bowl and spread on top.

This is the recipe that my Grandma, Mom and now myself. I like it because it always turns out and I can cheat and use a premade pie crust and everyone loves it. Only thing different I do is add a dash of nutmeg.

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!

Makes awesome cookies...don't forget to throw in 1 to 1 1/2 cups chocolate chips. I have also made this into a cake and spreading it into a 9x13 pan and baking until done. I then frost with cream cheese frosting. YUMMY

Yummy my family LOVES them. I halfed the recipe and it was the perfect batch for us.

These were great my children LOVED them. I did make some changes. I added fresh garlic to the butter. And I also brushed on some Barbque sauce. I used premade bacon bits made with real bacon. They were a hit!

First off I used premade breaded chicken tenders. I followed the sauce directions exactly. After deep frying the breaded chicken tenders I drizzeled the sauce over the chicken. It was wonderful!! I loved it and more important my family loved it!

Very good! Everyone loved it. I was worried it would be to rich or heavy but the combination is just right. My family loves ham and this recipe is now on the top of their request list.

Great recipe, but I used Vanilla Ice cream, and it was very rich at that. My family loves this recipe, and its quick and easy to make. Make sure to soften your icecream first.

I make this sometimes with vanilla and chocolate pudding. Layering each in place of the lemon. Very creamy and good.

My Mom used to always make this growing up. Its been a family favourite for a long time. Sometimes we use more ice.

My kids LOVE this. They always eat it up. Its easy and quick to make.

My family loves these. The are easy to make and can be easily customized.

My husband loves this recipe, the only thing different that I do is substitute the Mozzeralla for Swiss cheese.

I have been making this cake for years. I get many requests for the simple recipe. Its very rich so a little goes a long way

This cake is exactly what I wanted. It tastes just like a traditional New York CheeseCake. I used a Hot Water Bath while cooking.