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Pumpkin Cheesecake II

Reviewed: Nov. 17, 2011
It came out incredible. Here are my changes based on other's suggestions and my own research: -Trade graham cracker crumbs for ginger snaps. Put the snaps in a ziplock bag and hammer them until you have crumbs. Next time, I will double the amount of the crust and run it up the sides too. - I doubled allspice instead of mace and ginger. -I skipped the lemon extract in favor of double vanilla - Despite what the recipe says, add eggs last and don’t mix it too much. The eggs cause the cheesecake to rise, which may cause cracks if there’s too much air in the batter. -Bake for 50 minutes @ 350. To avoid cracks, don’t open the oven for at least the first 30 minutes. --Be sure to use a springform pan (bed bed and beyond) and make a water bath (prevent the cheesecake from cracking). Wrap the bottom and sides of the pan with aluminum foil. Drop it into a larger oven-safe pan or brownie pan that will let you have at least 2 inches of water in it. Boil the water and pour it into the larger pan and cook the whole thing in the oven. -After 50 minutes have ended, turn off the oven, open the oven door and let the cheesecake sit there for an hour. Then take it out of its bath (don’t remove the foil) and let it sit in the fridge overnight. The next day, remove foil and sides of the springform pan.
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