By JamesDean'sGirl on November 27, 2006
Serving Size: 1 (139 g)
Servings Per Recipe: 12
"Wow. This cheesecake blends really well with the pumpkin and chocolate... a hint of pumpkin pie. Although I always use water baths, my other cheesecake recipes still tend to sink and crack in the middle to varying degrees, but not this one - it came out smooth on top... and because it comes out so well, this cheesecake will be a perfect Christmas gift for friends. I still need practice to perfect my aesthetic choclate-swirling technique, though!"
"If I could give this 1,000 stars, I would. This is, by far, the best thing I've ever put into my mouth. My boyfriend and his son could not get enough of it. The only change I made was to replace 1 tablespoon of the cornstarch with flour, and I added 1 teaspoon of baking powder and 1/4 teaspoon of salt. I prefer my cheesecakes light and fluffy, on the dry side, rather than the gooey type. This change made it perfect for my tastes. This will definitely be on my table this Thanksgiving--thanks so much for sharing the recipe!"