This recipe made a very delicious basic cheesecake that filled up the entire springform pan. Would definitely make again. Things I did differently: Baked sweet potatoes in microwave, scooped out flesh and whipped them with a hand mixer - came out nice and smooth. Added cinnamon, nutmeg, and a splash of molasses to the filling. I'd argue heavy cream doesn't do much for the texture, and it would be okay if you omitted it. I did not make the praline topping, as the cake is already super rich, but did serve it with a homemade eggnog flavored whipped cream. Nice, reliable recipe!

Reviewed On: Dec. 23, 2007

These really did make big, fat chewy cookies! I creamed the butter and sugar together, and added only 1 1/2c chocolate chunks. I made heaping 1/4c sized dough balls and flattened them out a little before baking for 15 mins. Made 15 fabulous cookies.

Reviewed On: Jun. 23, 2007

I followed this recipe as is, and think it has a lot of potential! The filling made was actually enough to fill 2 pre-made Pillsbury pie crusts. In the future I would definitely make my own crust, or maybe try it with graham cracker. For the filling itself, I would add a lot more spices (cinnamon, nutmeg, cloves, ground ginger). Overall a wonderful, unique recipe. Can't wait to try it again!

Reviewed On: Jan. 23, 2007