Great for inspiration!! This is a pretty good recipe, and baked with the traditional cheesecake method- a water bath, then left in the turned of oven for an hour- it had a perfectly smooth top with NO CRACKS. I agree with the reviewer who said not to add the eggs until the end- overbeaten eggs will cause a cheesecake to rise and fall in the oven, increasing the likelihood of cracks. I did have to change some things, and wanted to change others. After mixing the crust I found it WAY too greasy-I needed to add another 1/4 cup ground pecans and 6 more tablespoons graham cracker crumbs, so I would decrease the butter if I made this again, though I now know I prefer a gingersnap crust. I par baked it for about 5 minutes. Looking over my other pumpkin cheesecake recipes, I noticed that the ones I liked had more pumpkin in them so I increased the pumpkin to 1and 1/8 cups, adding brown instead of white sugar to the pumpkin mixture for a richer flavor, but leaving the white sugar in the cream cheese.I, like others, replaced the mace with nutmeg, and doubled the vanilla, omitting the lemon extract. Finally, I did top it with a thin layer of the maple pecan glaze from another recipe (half the recipe) which was excellent. It was best after sitting in the refrigerator for 24 hours, and tuned out restaurant quality, in my opinion. I will definitely make it this way again.
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Great for inspiration!! This is a pretty good recipe, and baked with the traditional...