I made this yesterday and served it today for dessert after our Thanksgiving dinner - it was a hit! This is a well-written recipe. It actually came out right on the first try without me having to make any major changes. I omitted the nuts because not everyone in my family likes them - this had no ill effects on the outcome. I also used sour cream instead of heavy cream for a little extra flavor. I baked it in a water bath to prevent cracking and it came out beautifully. No, the texture is not as firm as a NY cheesecake, but I think it's appropriate for a pumpkin cheesecake - it's not as if it has a pudding-like texture like those awful no-bake "cheesecakes" - the texture IS lighter, but holds its shape like a proper cheesecake should. In the future, I may try the recommendations of substituting canned pumpkin pie filling and slightly tweaking the spice profile; however, this recipe is still great as is. I will be using it again.
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I made this yesterday and served it today for dessert after our Thanksgiving dinner - it was a...