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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 27, 2012
Tried this, was my very first cheesecake. The only issue I had was I added a whole can of pumpkin (i really love my pumpkin flavors) and the outsides of the pie was thick, just the way it should be, but the middle was still gooey. Baked it the full 40 mins, and refrigerated it 4 hours before consuming. The next day the middle was a bit more thicker, but not by much. Still loved the flavors though! Didn't use cloves or nutmeg, pretty much used the cinnamon and a pinch of pumpkin pie spice. Also found a difference recipe for the crust, which turned out amazing!
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