We made this for Thanksgiving, instead of the usual pumpkin pie. Everyone couldn't stop raving about it! We bought enough for two cheesecakes, so we could do a practice one, but the first one turned out perfectly. We did make changes, as suggested by other reviewers. First, we used 1 cup gingersnap cookies and 1 cup graham crackers for the crust instead of 2 cups gingersnaps. Then we doubled all the ingredients for the filling. We also mixed the full amounts of ingredients, except the pumpkin, at once (for example, we did not split the sugar), then removed 1 cup before adding the pumpkin. We had to bake for about 15 minutes longer with the double filling. The only change we'd make (and we are making it right now, in fact) would be to use half the pumpkin, and divide the regular filling and the pumpkin-added filling into equal amounts. I know it's supposed to be PUMPKIN cheesecake, but we would have liked to have tasted a little more cheesecake. All in all, WONDERFUL!!! Thanks for sharing!!!
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We made this for Thanksgiving, instead of the usual pumpkin pie. Everyone couldn't stop...