This is a great recipe! I tweaked it a bit as follows: for the crust I used one box of Anna's Ginger Thins and one sleeve of cinnamon graham crackers for a 9 1/2" springform pan.I used a full can of pumpkin mix, 4 eggs as others have suggested, 3 pkgs cream cheese and upped the spices by about 50%. This makes for a little higher cheesecake (2 1/2" or so).The cooking (55 min.) and cooling instructions others have provided are right on the money-no cracking. A keeper!
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This is a great recipe! I tweaked it a bit as follows: for the crust I used one box of Anna's...