I thought it was amazing, although I should say that I add 1/4 tsp of clove. Even though I wrapped the bottom of the pan with foil, some of the water accidentally splashed into space between the foil and the pan, making for a soggy crust. I used gingerbread graham crackers (something available in Nov/Dec) and I could tell the flavor was good, but it seemed like there wasn't enough crust. But again, perhaps that was because it was soggy. I think the crust from pumpkin cheesecake with ginger snap crust (this site) would be good too. This cheesecake is exactly like Libby's pumpkin pie, except substituting cream cheese for the evaporated milk. Everything else is the same, and it's gorgeous. My husband didn't like it so much though. But he's also not a huge fan of pumpkin pie. I can't get enough of it.
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I thought it was amazing, although I should say that I add 1/4 tsp of clove. Even though I...