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Member Since: Aug. 2006
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mom & me
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Recipe Reviews 2 reviews
Banana Sour Cream Bread
ummm YUMMM

0 users found this review helpful
Reviewed On: Jan. 14, 2009
Pumpkin Cheesecake in a Gingersnap Crust
INCREDIBLE! WOW did my church family ever love this cheesecake.It came out Beautiful. I did make some changes tho. I didn't have any heavy cream so I substituted sour cream. I added extra spices since I know my husband and I like alot of flavor. For the crust I used extra ginger snaps and not hazelnuts since I'm not convinced my son can eat them yet. Then to keep the crust from cracking I used some simple tricks. 1: have a seperate container with water in the oven. 2: gently mix eggs then stir them in at the very end of mixing everything else. 3: only bake for 75-80 minutes then turn off oven and leave cake in for another half hour. hope your cake turns out as incredible as ours did!

1 user found this review helpful
Reviewed On: Nov. 11, 2008

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