The first time I made this cheesecake, I did it exactly per the directions. It was awesome, but the second time, I altered it. For the crust, I used 1 cup graham cracker + 1 cup vanilla wafer crumbs, adding 1/4 teaspoon espresso powder, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and only 1/2 stick of melted butter. I pressed this into the bottom of the 9 inch spring form pan and up the sides enough to cover the seam well, and did not pre-bake it. Pre-baking the crust is not a necessity with me for a cheesecake - I love the result when I don't. I hold a large spatula or wide wooden spoon about an inch over the batter and pour the batter onto the spoon or spatula and allow it to gently flow onto the crumb layer, preventing the batter from forming a hole in it. The only change I made to the filling was to make my espresso twice as strong as I did the first time because the flavor was not strong as I wanted it to be the first time around. I did bake it at 325, but used the water bath method. I garnished with Smuckers Caramel Ice Cream Topping and then chopped up some cinnamon spiced pecans and sprinkled them around the edge all the way around. It was perfect. This cheesecake is exceedingly good and no doubt I will be making it many times. Everyone I have served it to has truly enjoyed it. Thanks, Dawn, for posting this one!! I posted a picture of the second one I baked.
Was this review helpful?
0 users found this review helpful
The first time I made this cheesecake, I did it exactly per the directions. It was awesome,...