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Reviewed Pumpkin Cheesecake Tarts with Gingersnap Crust

Nov 26, 2010 in Food Network Community Toolbox on Food Network

I made this using 1 large dish rather than 8 small ones as the recipe calls for it took almost twice the time to cook before the center was firm to the touch. I was really worried that it was going to be under/over cooked but it came out perfect. I used Tofutti (soy) cream cheese & you could not tell the difference. I took it to a friend’s house...

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