I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't find my previous recipe, so I went for this one. It was by far the easiest and tastiest! :)
The photo that accompanies this recipe is mine! (The one with leaves in cinnamon, in case it changes.)
I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping, then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours, then popped it in the fridge. No cracks!
Also, I tossed in some ground walnuts into the crust, as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust.
I serve my pumpkin cheesecakes with home made cinnamon whipped cream, ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert, too!)
I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!!
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I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't...