Yield: Yields one 9-inch cheesecake.
This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.
I've made this cheesecake about a dozen times over the years, and it's exceptionally delicious. I've always followed the recipe to the letter with excellent results. It yields a GIANT cheesecake - plan to share it with many friends or freeze part of it. One thing to note: I used Anna's ginger snaps for the crust once in the past, and it turned out kind of mushy. You'll want to go with a sturdier, less buttery cookie.
I made this as a practice Thanksgiving recipe since I couldn't find my usual Pumpkin Cheesecake recipe. I agree with a previous reviewer that this was too rich, but it did get rave reviews from everyone who tested it (about 10 people). unfortunately I will keep looking for a lighter recipe,
If you are looking for a heavy cheesecake, this is for you. Heavy, thunk, it lands in your gut.I have other recipes that incorporate sour cream or cottage cheese and find them to be fluffier with a more complex satisfaction. I also had a difficult time getting the crust off the bottom to serve. Did I miss where it says to spray the bottom with cooking spray? If you are brave enough to take the plunge with this one, you want to do that.FineCooking offers some of our favorite recipes, but this is definitely not one.
Too much batter for my 10" pan. Made 10 cupcakes extra. I was wondering if these reviews are real. They have a made up quality about them. Especially the one from the person who ate the whole thing. Wouldn't that be fatal?
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