This pumpkin cheesecake is fantastic! I did make some changes though. First of all, I used low fat cream cheese. Also, I didn't have any ginger or nutmeg so I substituted 1 tsp of pumpkin pie spice. I was making this for a work party so I made cupcake cheesecakes instead of making it in pie pans as the recipe suggests or a spring form pan like a traditional cheesecake. I put some graham cracker crumbs in the bottom of each cupcake paper, filled them 2/3 full and baked them at 350 for 20 minutes. Everyone loved them and my husband can't wait for me to make them again for Thanksgiving!
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This pumpkin cheesecake is fantastic! I did make some changes though. First of all, I used...