This was only my second cheesecake, so I am no expert. However, this came out wonderfully. I made my own crust from gingersnap dough, prebaked it, and let it cool while I prepared the filling. For the filling, I made 1.5 times the amount as I have a 10" pan and other reviews said it was a bit skimpy. I also added more spices, including 1t ginger and 1/2t cloves. For marbling, I poured in half of the plain, then the pumpkin, then the plain again and have a beautiful pattern on top. I did not do a waterbath, but put a pan of water on the lower rack. The cake did not crack until after I ran a knife along the edge, but it is very minor. I gave it 4 stars only because of the adjustments I have made.
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This was only my second cheesecake, so I am no expert. However, this came out wonderfully. I...