This was pretty good. I only gave it 4 stars, because I followed the recipe and baked it in a pre-made graham cracker crust, and the texture of the cheesecake was different from those made in a springform pan. Also, I did not think that the bottom "plain" layer stood out - it might as well just have been blended with the pumpkin. Also, this makes a lot of filling, I ended up overfilling my pie crust (because I only had one and I didn't want leftover filling), which left cracks on top. I wasn't too worried about the cracks, I just added a dollop of Cool Whip on top and no one noticed (that being said, I did not cover the whole thing with Cool Whip because I think that would have been too much). Still a good recipe, and may be great with a few alterations.

Reviewed On: Nov. 28, 2009

I do not normally care for Eggplant Parmesan, but this was amazing! I made this dish because my boyfriend requested it for Thanksgiving. I did not bother measuring out the sauce and cheese, instead I just went by how much I wanted to put on (I ended up using way more than the recipe called for). I also followed the advice of others and sweated out the eggplant before proceeding with the breading (excellent suggestion), and I baked the breaded eggplant in the oven for about 15 minutes to let them really crisp up - I think that is what makes this recipe. The eggplant is not totally soggy and bitter, and everyone at my Thanksgiving dinner (even the turkey eaters) really enjoyed it. This one is a keeper.

Reviewed On: Nov. 28, 2009

HOLY COW! That was my reaction the first time I bit into one of these cookies. I can not begin to tell you the accolades I have received over these little gems. Rich, chewy, chocolate-y; these cookies are amazing. I will definitely be making these a lot more often! Thanks for one of the best recipes I have ever tried!

Reviewed On: Nov. 26, 2009