I'm a darn good cook/baker but this recipe was almost to much batter for a 9" springform pan. I used the gingersnap crust & use a 1/2 tsp. pumpkin pie spice instead of the cinnamon, those were the only changes I made. I put a pan of water on a lower rack & baked it at the stated 65 mins. it was no where near cooked, I dropped the oven temp down to 325* for another 30 mins. & crossed my fingers that it would set up, there was no room in the pan for the sour cream topping. When I cut it the next evening it was soft but not runny.......Loved the flavor & we stirred some spiced rum into jarred caramel sauce, will make it again but use at least a 10" pan !
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I'm a darn good cook/baker but this recipe was almost to much batter for a 9" springform pan. ...