By Sydney Mike on February 11, 2007
Photo by Nori M
Photo by Nori M
"This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead -- just cover & refrigerate. Preparation & cooking time does not include the 1 hour cooling in the oven & at least 4 1/2 hours chilling in the frig."
Serving Size: 1 (130 g)
Servings Per Recipe: 16
"I am so happy to have found this recipe on your website. As other cooks have said, this recipe has been a yearly tradition at our Thanksgivings since it was first published. It is sooooooo good! It combines two of our favorite desserts of the holidays."
"I made this a few years ago for Thanksgiving and it was a huge hit. I'm asked to make it every year since. It's time consuming but well worth it."
"OMGoodness This is an amazing recipe. I made it for a co-worker's birthday and everyone ohh'd and ahhh'd over it. It really does look beautiful when served up. It was so good that one person (who doesn't normally like cheesecake) asked for a second slice, and another co-worker asked me to make another for her family Christmas party. I LOVE the bittersweet glaze. It helps balance out the sweetness and it looks beautiful."
"I found this recipe years ago. When I made the cake 4 years ago, it was a complete hit. It was beautiful and delicious, decadent even. Just this evening I was searching for my copy and couldn't find it. Thank you for posting it here...I spent hours searching and it is no longer available on the Woman's Day website!!! You saved the day!"
"A little time consuming but the end results are well worth it!!!! The pumpkin flavor really shines through and is a perfect match to all that chocolate."