DON'T leave out the whipping cream! The first time I made it I made three changes: fresh pumpkin, 1/2 c brown w/ 1/4 c white sugar, and added a simple topping (1/2 c pecans, 1/3 c brown sugar, 1-2 T butter). It was the most delicious cheesecake I've ever tasted. The second time we forgot to add the whipping cream. 2T doesn't seem like much but the cheesecake was 1/2 as tall. Instead of firming up at 3 in tall, it was 1-1/2 inches. So USE THE WHIPPING CREAM!

Reviewed On: Nov. 16, 2009

I've made them this way for years. My husband grew up hating brussel sprouts until I made them this way for him. I also add garlic sometimes. This is also how I convinced my husband to eat asparagus. Works for those too :)

Reviewed On: Nov. 8, 2009

Puree your fresh pumpkin! The flavor was good but I read somewhere that you can just mash your fresh pumpkin. WRONG. The texture of my pie was spongy and stringy- I'm assuming because I didn't puree it. Flavor was pretty good. I did substitute allspice for the nutmeg.

Reviewed On: Nov. 8, 2009