I've made cheesecake before and so after reading all the reviews, I went for the adjustments to get more pumpkin flavor and cheesecake texture. The result was perfection on the first try! I used a regular cake pan and it still worked out fine. (first slice a little tricky though). Check out my crack free cheesecake photo with a slice in front. I piped homemade whipped cream and sprinkled cinnamon on top. It looked amazing. PS. I did use almost all organic ingredients just because I prefer it. Here's what I did...
Followed recipe basics, yes I used puree and added spices.
-Used about 3/4 to 1 cup of puree and a little more of each spice.
-Increased sugar by adding 1/4 c. more.
-Used 3 packages of cream cheese and 3 eggs at room temperature.
-Folded in 1/2 cup sour cream after beating in each egg. I sat the sour cream out for about 30-40 min. so it wasn't super cold.
-Made my own gram cracker crust. 1 1/2 cups crushed graham cracker crumbs, 1/3 cup whit sugar, 6 tablespoons melted butter. Mix and press to bottom, no need to prebake.
-Poured about half of white batter on the bottom to achieve more of a pronounced cheesecake layer.
-Baked for 1 hour at 350 in water bath that went half way up side of pan. (I placed my pan in a rectangle glass dish filled with water).
-After the hour, I opened the oven part way and let in cool down in there for another hour. Finally, it sat on the counter for 30 minutes before it went in the refrigerator over night.
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I've made cheesecake before and so after reading all the reviews, I went for the adjustments...