This is the best thanksgiving dessert I have ever made by far. I made the following adjustments: per the directions on the crust packaging, I brushed the crust with one egg and baked by itself for about 5 minutes at 425. This gave the crust an even richer taste. Per other comments here, I used a pumpkin pie filling can rather than pumpkin puree. I still did add some additional ground cloves, nutmeg and cinnamon, about 1/2 t each, and will actually do more next time, I like the spice. My cooking time was significantly longer than the 35-40 minutes listed in the recipe: I used the "jiggle test" until it acted like set jello, and that took at least 55 minutes (I was cooking 2 pies in a small oven). Another reviewer here suggested turning off the oven at the end of the cooking time, and slightly propping the door open to stop the cheesecake from cracking. I have no idea if that made a difference, but I did that for about 45 minutes and it did not crack at all. Instead of whipped topping I made the glaze in the recipe from this site called "Apple Harvest Pound Cake with Caramel Glaze" with lots of added cinnamon and put it on the cheesecake after the 45 minute in-oven cooling period. That was a perfect addition, it really made it a 3-layer cake. I recommend serving this cake straight from the refrigerator, it is great very cold.
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