I made several changes, but I'm glad I did, because this cheesecake was so good I was told it was Cheesecake Factory worthy. First, added a 3rd package of cream cheese. Increased sugar to 3/4 C. Folded in about 4 ounces of sour cream after adding the eggs. Used a whole can of pumpkin. Doubled, if not more than doubled, the spices with the pumpkin. I was worried that with all the increases, it would not fit my crust, so I bought graham crackers just in case. Let me tell you, when you're standing over the trash can with the pre-made crust laying shattered amongst the rubbish because you were an idiot and tried knocking the crumbs out, and it's 8:00pm on Christmas eve, you are VERY glad you bought that box of graham crackers. I was also very glad when it was so much pie it almost over flowed my springform. So probably could have made two pies using a regular store crust. Used about two cups of the plain cheesecake for the bottom, the rest mixed with the pumpkin and the changes I noted, and cooked for about an hour. Like I said, "Cheesecake Factor worthy." Thanks for the recipe and thanks to all those whose changes I stole!
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I made several changes, but I'm glad I did, because this cheesecake was so good I was told it...