Great recipe, quite impressive! I doubled the crust to make it come halfway up the edges of the pan

Reviewed On: Apr. 30, 2011

I made a half batch of these, and used canned pureed sweet potatoes instead of the pumpkin. Major issue with this recipe: the cooking time. I see some complaints about dark, dry muffins in the reviews. No standard sized muffin should be cooked for half an hour. I baked 20 minutes, perfect. My kids are loving the sweet potato + chocolate chip combo. Great way to dose them with vitamins A & C!

Reviewed On: Mar. 22, 2011

I've made this twice now--once as written, and once with adaptations. With the first one, the layer of strawberry sauce that is layered between cream cheese kind of made the layers slide off each other after the cheesecake was cut, it definitely made a break between the cream cheese layers. Strawberry sauce was awesome, but I couldn't find 10 oz packages of frozen strawberries. Used a 24 oz container with a heaping T of cornstarch. Second time, I wanted a blueberry cheesecake instead. I used a 12 oz bag of frozen blueberries and processed with 1T cornstarch and 1/2 C sugar, cooked the same as the strawberry sauce. I skipped the sauce layer between the cream cheese layers, poured all the cheesecake batter in at once, and just put some dots of blueberry sauce on the top and swirled into hearts. Saved the rest of the blueberry sauce for topping later. I would NEVER decrease the amount of cream cheese in this--any good cheesecake has AT LEAST 24 oz of cream cheese, and even at that, this is the shortest cheesecake I have ever made. Other recipes I use call for 32 oz. of cream cheese. Don't skimp, makes you look cheap! :)

Reviewed On: Feb. 14, 2011