meg929 Recipe Reviews (Pg. 1) - Allrecipes.com (11002633)

cook's profile

meg929

Reviews

Photos

Menus

 
View All Reviews Learn more

PHILADELPHIA Pumpkin Swirl Cheesecake

Reviewed: Nov. 21, 2012
I baked this today for Thanksgiving tomorrow, so I can't comment yet on the taste & texture. I wanted to pass along a couple of suggestions, though. First, I agree with the reviewer who said that 1/2 cup of the vanilla filling is plenty to create the marble effect. 1 full cup would be way too much. I held out 1/2C and used a small spoon to drop vanilla rounds on the top of the pumpkin filling. If you wait a minute or two, the vanilla circles will sink (because the vanilla filling is denser & heavier) just enough to be even with the top of the pumpkin filling. At that point, run your knife around to make the marble design. Also, I followed the baking instructions in the cheesecake video in the website; that is, baked it in a water bath for 45 minutes, then turned the oven off and left it in for another hour. I used a turkey roasting bag in addition to the foil to keep the water out. (Actually, the foil is probably unnecessary if you do this.) I've had cheesecakes ruined in the past by water getting into the foil, so this worked great and was super easy. The finished cake is still cooling, but looks exactly like the photo in the recipe. Happy baking!!
Was this review helpful? [ YES ]
2 users found this review helpful

Raspberry Balsamic Dressing

Reviewed: Jun. 18, 2011
I guess I'm the only person so far who *really* didn't like this recipe. I followed the recipe as written (other than S&P to taste) and thought it was unappetizing in appearance (muddy brown) with an unpleasant taste. Actually, the taste was kind of muddy too. Having bought the raspberry preserves just for this recipe, I tried again using white wine vinegar, 2 TBS raspberry preserves, about 1 tsp honey and omitting the onion powder. *Much* better -- pretty pink color and clear flavors.
Was this review helpful? [ YES ]
5 users found this review helpful

Walnut Rice Salad

Reviewed: Jun. 6, 2011
I made this using quinoa instead of rice, and it was delish. The only other change I made was to follow someone else's advice and substitute 1/4 cup EVOO for the vegetable oil. I brought it to a dinner where most went back for seconds. I will make this again often. Thanks for sharing.
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States