I uploaded a pic. of mine; the pumpkin swirl came out brown, because I added brown sugar to that portion of the cheesecake, instead of white sugar. If you want it to look like traditional ‘pumpkin’ I’d recommend not using brown sugar in the pumpkin mix, as some have suggested.
I doubled the crust, but would recommend doing 1 1/2 crust recipe; it was a little too thick doubled. I’d also cut back on the butter, it was coming through the bottom of the pan, so to me that means too much in the recipe.
I added nearly all of the pumpkin from the 16oz can (so 12oz) for a richer pumpkin taste, and also added an extra 8oz of cream cheese and an extra egg; basically I did a recipe and a half of the filling.
Taking others advice I added extra spices to jazz up the flavor. I baked it for 30 min at 350 and then reduced the heat and baked it at 320 for 70 min. I did get a crack on top, but I blame it on my husband who needed to use the oven to make his dinner after the cake was done, so I had to take it out right away and wasn't able to let the cake cool in the oven as I usually do. This has proven to be the trick to a non cracked cheesecake, for me; let it cool in the oven before removing.
I wrapped the pan in foil and set in a larger pan filled with water.
The flavor turned out great, it had a pumpkin pie taste with a little bit of cheesecake flavor and all the consistency of cheesecake. I got a good marble by layering the mix; started with laying the pumpkin on the bottom, th
Was this review helpful?
4 users found this review helpful
I uploaded a pic. of mine; the pumpkin swirl came out brown, because I added brown sugar to...