THE BEST RECIPE I HAVE EVER GOTTEN FROM THIS SITE. The directions were helpful in that they made you put the eggs in last (which helps because it prevents cheesecake cracking), and the extra spices were absolutely perfect!! They complimented each other so well! However, I did not put in any lemon flavoring. I also upped the 3/4 cup of pumpkin to 1 cup, and it was perfect. To prevent cracking and air bubbles, I followed past reviews by dropping the springform pan on the counter (after I filled it with the batter) to get out the air bubbles, and I not only used a waterbath, but I also greased the sides of the springform pan to allow the cheesecake to shrink towards the middle more easily instead of pulling to the sides and cracking. What came out was a cheesecake with a marble smooth top like in the restaurants!! To smoothen the sides, I just took allrecipes' advice and wiped the sides with a hot wet knife. Nothing else was altered. This recipe speaks for itself!
**EDIT**
The mace is a must!! If you want to get the full seasonal taste, then you cannot settle for anything less than the mace. It helps bring out the other spices as well, but not too much so that it becomes an overload. This cheesecake gives a very subtle taste, and the mace makes you feel like you're taking a bite of pure Autumn.
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