This was a great tasting cheesecake but I also think a few changes needed to be made. First, to reduce the fat content, I used low fat philly cream cheese and there is absolutely no difference in taste. Second, add an extra nuttier taste to the crust by brushing it with whipped egg white and baking it in the oven at 375 for 5 min. Last, I added extra cinnamon, nutmeg, cloves and vanilla to punch up the taste, especially in the pumpkin layer. I followed the recipe to a tee the first time and found it just a tad bland but after I added an extra pinch of nutmeg, cinnamon and cloves, it tasted much better. If I could give 4.5 stars, I would've! Bon appetite!
Was this review helpful?
3 users found this review helpful
This was a great tasting cheesecake but I also think a few changes needed to be made. First,...