I used pumpkin pie mix to aviod having to buy spices, which made the top a little sweeter. By far the best cheesecake I've ever made( well, this is my second) but I was disappointed in the lack of pumpkin-ness. Maybe 3/4 cup of pumpkin instead? Yeah, I got cracks, but they don't bother me...as long as it tastes good. What made it special was that I used a homemade gingersnap crust and served with sliced mangoes. Be careful when blending the cheese...when I stuck the blender in the two blocks, the two beaters broke from their attachment points...man, I wish I had a KitchenAid.
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