Oh wow!! What a fantastic spin on cheesecake and on pumpkin pie! This had just the right amount of both. I added a bit more cream cheese (about 5 ounces?) than called for, and I thought it was perfect. I used fat free and reduced fat (a little of both) cream cheese, and you could not tell any difference. I added a layer of reduced fat Cool Whip, but I could take that or leave it - it didn't have much affect. I made my own graham cracker crust using a recipe from this site, and it was superb. I may try a mixture of graham cracker and gingersnap crust next time. I baked this in a 9" springform pan at 350F in a water bath for 60 minutes and then turned off the oven and opened the oven door and let it sit for an additional hour in the water bath. It was cooked perfectly throughout and did not crack. This sat in my refrigerator for 3 days before consumption, but the quality was unaffected. I will make this time and time again, I'm sure!!
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