We loved this cheesecake, pumpkin lovers and haters alike. Everyone liked it. I made a couple of modifications based on other reviews. First, I used crushed gingersnap cookies mixed with a teaspoon of sugar and some butter for the crust. Second, I used 2 1/2 teaspoons of pumpkin pie spice instead of the individual seasonings(which is essentially the same combo). I also used two cups of fresh pumpkin puree I had roasted and frozen from Halloween instead of the canned pumpkin. I only had enough filling for one cheesecake since I used a larger springform pan. I had to adjust the baking time to 75 minutes due to my modifications.
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We loved this cheesecake, pumpkin lovers and haters alike. Everyone liked it. I made a...