By Kittencalskitchen on November 21, 2006
Photo by Chef #869504
Photo by Chef #869504
"I made this recently as a test-run for the holidays and found it to be one of the best cheescakes I have made and I have made many over the years, I am so happy to have this recipe given to me! I did increase the brown sugar to 3 tablespoons in the crust and also increased the white sugar slightly for the filling, just personal taste."
Serving Size: 1 (122 g)
Servings Per Recipe: 15
"Taste was fantastic! However, mine came out way too soft. I tried baking it more but to no avail...served soggy cheesecake to my playgroup moms. I'm not sure if it was the foil or my oven that caused the problem but I ended up freezing it and finishing it off it that way. Yummy. Next time I'm going to try putting it in muffin tins for individual servings."
"I made this in a 13x9 pan so I could cut little bars/squares for people to snack on. Because it was a larger area, I make extra for the crust (about 1.5 times what the recipe says). I also threw some pecans in the food processor with the graham crackers and ginger snaps. The cheesecake itself I made exactly as the recipe said, and it came out absolutely delicious. Even my guests who don't usually like pumpkin anything enjoyed it. Also it got raves from the folks who love pumpkin but don't like pumpkin pie. The cheesecake texture was great and the spicing was perfect."
"Beings my son is such a cheesecake fan, I wanted to try something new. This was a little time consuming, but well worth the effort. Thanks for a really great recipe!"
"Ohh girl....you did it again! Awesome awesome cheesecake. Brought to a party and people raved about it. A little time consuming, but well worth it. Thanks for another great recipe Kit!"
"I can't rate this with stars because I had a kitchen failure while preparing this cheesecake. The foil failed, and water seeped into the cheesecake. I was left with a soggy mess. I believe that the cheesecake would have been very good, as the bit of water-logged mess that I tossed did have a good flavor. Double, or even triple wrapping with foil is essential for quality control of the cheesecake. Heavy duty foil alone is not enough."