This is OK. I bumped up the spice quantities considerably to suit my family's tastes in addition to using pumpkin pie filling instead of plain pumpkin puree, and I still found it to be a little bit "blah". Also, I cooked mine for 55 minutes and I felt that it would have benefited from a few more minutes of bake time once I sampled it. I like a really firm, dense cheesecake though, and this was my first attempt at making anything like this.

Reviewed On: Nov. 29, 2007

I used 1/2 butter flavored Crisco and 1/2 butter, and this came out absolutely fantastic. I've also made it with whole milk instead of cream with equally good results.

Reviewed On: Nov. 29, 2007

When I read all the stunning reviews for this recipe, I had to give it a try. I hate to buck the trend here, but this is TERRIBLE! It tastes exactly like you would imagine, nasty canned soup with meat. I was even DUMB ENOUGH TO MAKE IT TWICE because I thought perhaps I had done something wrong the first time due to all the high reviews it received. It saddens me that there is such a large group of people that have obviously never had a properly prepared pot roast with fresh ingredients, vegetables and homemade gravy, because if they had, there's NO WAY this recipe could receive the reviews it has. If it's a recipe for old fashioned, homemade pot roast you're seeking, this IS NOT the recipe you want!!

Reviewed On: Nov. 6, 2007