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Pumpkin Cheesecake II

Reviewed: Nov. 24, 2013
I made two of these today in preparation for Thanksgiving. The first one I went by the book on the first cheesecake. It didn't rise the way I had expected but with the addition of pumpkin I don't think it's possible to get it as fluffy as my usual cheesecake. The second cheesecake I used 1/4 cup flour instead of starch. Also the original recipe is a little two sweet so I only put 1/4 cup and 1 tbl. spoon instead of two into the cheesecake batter. This kept the balance of flavors in check and thickened up the batter nicely. It raised a little bit better and didn't shrink half as much when it cooled. Also only cook it 40 minutes. The pumpkin thins out the batter so you don't want to cook it the full 50 minutes. Give it a small shake, you'll know when it's ready. Hope this helps ;)
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