I and my family LOVED this recipe. I made one change... I made it 3 layers. After putting in the cream cheese portion, I then mixed a portion of the pumpkin and cheescake together, then put the pumpking alone on the top. It comes out so good, rich and beautiful. Thank you Stephanie for this delicious recipe.

Reviewed On: Dec. 10, 2010

This recipe can be very useful to me as I make a lot of Italian dishes and Ricotta is like Ice Cream to me... I can sit and eat it from the container. I also have the question that the first reviewer asked, how much exactly does this make? And how long will it last, can it be frozen, and what should we do with the Whey?

Reviewed On: Jul. 6, 2008

I absolutely loved this recipe!! I had to change a couple of things... didnt have Worsteshire (sp?) sauce so I substituted it with Soy Sauce and I didnt have dried mustard so I used regular mustard but doubled it. I couldnt stop eating... as it sat on the counter to cool, I kept going out and taking a spoonfulls of sauce cause I couldnt get over how good it tasted. I have left overs for tonight... and next time I go to the store, I am buying the ribs again so I can make them for my sister to try. Thank you for this fabulous recipe!!

Reviewed On: Feb. 12, 2007