koolandblue Recipe Reviews (Pg. 1) - Allrecipes.com (16752374)

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Autumn Cheesecake

Reviewed: Nov. 14, 2010
Fantastic! I followed the many suggestions and used 3 pkgs. of cream cheese rather than 2 and added another egg. I used a 1/3 cup of white sugar and a 1/3 cup of brown sugar for the filling, and it really gave the cake a good flavor. For the crust, I omitted the pecans altogether and used 1 and 1/2 cups of crushed cinnamon graham crackers. I used 2 tablespoons of white sugar and 1 stick of butter and it was one of the best crusts ever! I poured some Hershey's caramel topping all over the top after it was done baking. It looked great! Also, if you're looking to make this less fatty, don't be afraid to use fat free cream cheese! I used 1 pkg. regular cream cheese and 2 pkgs. fat free cream cheese and there was no difference in taste! Just be sure to cook a little less longer than you're probably used to- maybe about 5 or 10 min less. Fat free cream cheese cooks a bit faster.
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Pumpkin Bread Puddin'

Reviewed: Oct. 17, 2010
Very good recipe! I went for broke and used fat-free milk and this still tasted fantastic. I doubled the recipe and made this in a 9x13 pan. The only difference was I used 4 whole eggs rather than 2 eggs and 6 egg yolks. I used pumpkin pecan bread, which I think really made this good. I also took a frosting recipe from a cinnamon roll recipe and spread it over the pudding fresh out of the oven and sprinkled a little brown sugar over the top. I omitted the chocolate chips. The family loved this! Definitely going to make again.
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