I made several changes to make these a lot healthier, and they still taste great. I only used 1/2 cup each of the white and brown sugars, 1/3 cup of splenda, 1/2 cup of canola oil and 1/2 cup of applesauce instead of the butter, and 1 cup of whole wheat flour and 1/2 cup of all purpose flour. I also sprinkled walnuts on top of the glaze. They were still really moist without all that butter and plenty sweet with 1/2 of the sugar.

I like the idea of a "snowball " cake, it has a pretty presentation, but the filling, in my mind, leaves something to be desired. It is way too dense and not sweet enough. If I were to make it again, I would bake the cake without the filling, then after it is baked, I would make a very light whipped icing filling and, using a big pastry bag with a big tip, fill the dome of the cake with it (like filling donuts). Or, slice the top off the cake, scoop out some cake, fill it, replace the top and finish as recipe states.

I made two pies, one the way I usually do (with evaporated milk and sugar instead of the condensed milk)and this one. I totally expected this recipe to taste the best, considering all the favorable reviews. I was really surprised when the traditional recipe tasted WAY better than this recipe. It was much smoother, better texture and better flavor. One thing this recipe is lacking is cloves, which I think really gives pumpkin pie a good flavor. It wasn't just me, though. I gave 6 people pieces of each and EVERYONE thought the traditional pie was much better. Very disappointed in this recipe.

This recipe is way too sweet and dense. I even added 4 ounces of cream cheese to cut down on the sweetness, but with not much luck. 1 1/2 cups of sugar or even less should be plenty of sugar. I think I also would have preferred it with whole milk instead of evaporated milk, and half as much butter. If you are trying to watch what you eat, watch out for this one!

The chocolate part of the cheesecake is very good, but the vanilla part has a noticeable tofu taste. Unless you really like the taste of tofu for dessert, I would recommend increasing the cocoa and making the cheesecake all chocolate. Also, I did not know what demanara sugar was, simply used granulated sugar (1 cup instead of 1 1/2). I think a regular graham cracker crust would be just as good as the almond/whole wheat one. Very good recipe for not using dairy products, though!

Try inserting a toothpick into stem end to make dipping easier.

Very, very rich, but very delicious. THe first time I made these, I had a hard time getting them out of the pan, many crumbled. The next time I used mini muffin liners, and it was so much easier!

Very easy and delicious. Everyone at Thanksgiving dinner loved it. You can substitute asparagus for the green beans and sliced or slivered toasted almonds for the sesame seeds.