This was amazing! I made it for Thanksgiving, and everyone loved it. The only changes I made were to use neufchatel cheese instead of cream cheese (1/3 less fat!), nutmeg instead of mace, reduced sugar in filling by about 1/6 c., increased pumpkin from 3/4 c. to 1 c., omitted the lemon extract, and added about 1/8 tsp ground cloves. I also attempted to bake it in a water bath, but even after wrapping the pan in foil, some water seeped through and made the crust soggy. I was devastated, but luckily, after refrigerating it overnight, it was PERFECT! The crust was just a little soggy, but definitely not enough to ruin the cake. It was just the right balance between dense and light. The pecans in the crust were delicious as well. I will definitely make this again (though perhaps not with the water bath next time!)
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This was amazing! I made it for Thanksgiving, and everyone loved it. The only changes I made...