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Pumpkin Cheesecake II

Reviewed: Nov. 26, 2009
I have made this twice now. Both times it has been raved over. I always double the crust and use gingersnap cookies instead of graham cracker crumbs. I also substitute 1/4 tsp. cloves and 1/4 tsp. nutmeg in place of the 1/2 tsp. mace. Both times it has been great and will remain a staple in my dessert box. I highly recommend it. It does have lots of ingredients, but you really don't even notice once you get started, and the compliments you will get for it will make it totally worth it.
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Cindy's Pumpkin Pie

Reviewed: Nov. 26, 2009
This pie turned out really great. I was really inprecise when making it, too. I added a little under half of a 1.75 Quart tub of vanilla ice cream. Then I proceeded to use all of the filling in one pie because my pie dish was deep. I baked it for an extra 20 minutes than the recipe called for, but when it was all said and done, it was DELICIOUS! It really must be pretty foolproof. I have nothing but compliments on it this Thanksgiving. The crust was perfectly flaky and the filling was sweet and pumpkiny without that slimy texture some pumpkin pies get.
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