This cheesecake is absolutely AMAZING! IT was a huge hit at Thanksgiving dinner last night. I doubled the recipe to fit in a springform pan (filled to the top)and made my own graham cracker crust using the ingredients found in another comment (2 c graham cracker crumbs, 1/2 c crushed walnuts, 6 tbs brown sugar, 2 tbs cinnamon, 1 tsp ground nutmeg, 10 tbs melted butter - mixed everything together and pressed firmly into the bottom and sides of the butter-greased springform pan; then baked it for 8 minutes at 350). I poured 3 cups of the plain filling in the prepared crust and then mixed the pumpkin in the remaining batter. I increased the cooking time about 15 minutes, watching carefully, and it came out perfect... no cracks, nothing overcooked. The cooled completely before putting in the firdge. I made it 2 days before thanksgiving and kept it in the springform wrapped in clingwrap until last night when it was ready to be presented. It looked so BEAUTIFUL - so professional looking! I wish I had taken a picture myself so I could share. Mark my words! Double the recipe but don't change a thing, use the crust recipe above (I cannot take credit for that at all) and use the butter-greased springform. It will come out absolutely DELICIOUS!!! I promise!
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This cheesecake is absolutely AMAZING! IT was a huge hit at Thanksgiving dinner last night. I...
