This pumpkin cheesecake was TO DIE FOR! Seriously, took it to Church and EVERYONE loved it-wanted the recipe after the first bite and didn't stop at one, two, or even three pieces! I made a few substitutions--I really love creamy cheesecake and creamy pie, so I used Whipped cream cheese- 3-8 oz packages, so 24 oz in total. It was definitely creamy, but not too creamy! However, this did make the batter thinner so I was able to make a whole pie AND a dozen mini cheesecakes! The mini ones were almost more of a hit--I had to improvise because I didn't have graham crackers so I used vanilla wafers, crushed them and added nutmeg, cinnamon sugar and clove (just pinches of each) to bring out those spices in the pie. Add a little bit of butter so the wafers stick together, spoon them and press down in cupcake molds. Also, the cheesecake was delicious the first day, but MUCH much better after sitting, as it really set up as a cheesecake instead of being more like a pie. So delicious! SOO great for the holidays too--HIGHLY recommended!
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This pumpkin cheesecake was TO DIE FOR! Seriously, took it to Church and EVERYONE loved...