I was not overly impressed with this recipe. First, as other reviewers have stated, you need to add a lot more spices to have any flavor. I doubled the spices called for and still could have used more. Also, if you are making in your own 9" springform pan and not using a premade "tiny" crust from the store, you will need to double the recipe overall. I used double ingredients and still came out with a pretty thin cheesecake. For the bottom layer if you want a nice white layer to show, you'll need at least two cups of the pre-pumpkin / cheesecake only mix to start. I used Splenda instead of sugar and found the cake was hardly sweet at all. My parents liked this as they prefer non-sweet desserts, however I would have prefered it to be much sweeter. Overall it was an okay recipe, but nothing that the family will be begging me to make again.
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I was not overly impressed with this recipe. First, as other reviewers have stated, you need...