Krista Profile - (15428235)

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Living In: Metro Detroit, Michigan, USA
Member Since: Mar. 2012
Cooking Level: Intermediate
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Recipe Reviews 102 reviews
Pumpkin Cheesecake in a Gingersnap Crust
Very Good, I used a Water Bath. The trick to that is I put the spring form pan in a oven bag and trim it down, set that on a jelly roll pan, then pour the cheesecake filing into the spring form pan, Put it into the oven and fill the jelly pan with water. Cheesecake did not crack. I was also careful to not over beat. I put my ginger snap cookies in the food processor, left out the nuts due to preference.

0 users found this review helpful
Reviewed On: Nov. 19, 2013
So Easy!

0 users found this review helpful
Reviewed On: Nov. 19, 2013
Chantal's New York Cheesecake
The Best cheesecake recipe ever! I followed a few of the reviews, I made sure my cream cheese was room temperature.. I doubled my graham cracker crust made sure the sides of my springform pan were greased and I left my cheesecake in the oven for 60 minutes and turned off the oven left it in the oven for another 6 hours without opening the door. came out perfect no cracks!

2 users found this review helpful
Reviewed On: Apr. 19, 2013

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