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To be honest, I wasn't that impressed with this recipe. I had to add more sugar to the cinnamon-sugar coating. I did the first batch as called for by the recipe. Didn't taste right without the extra sugar. I also had to cut the cooking time, so the bottoms didn't burn. The middle did rise a little & had sort of a cake like consistency. That was an added bonus. Ohter than that not too exciting.

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Swirled Pumpkin and Cream Cheese Cheesecake

Reviewed: Oct. 2, 2007

This is a very quick & easy dessert to asseble. However, it did take quite a long time to set in the fridge. To quicken the process, I placed the pie in the freezer for aproximately 45 minutes. I also used a hot, clean knife to cut this gooey concoction. I did change the recipe a tad by adding pumpkin pie spice & little extra cinnamon in place of the ground cloves. I don't believe it hurt the end result.

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