I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. Here are my adjustments: 1/2 cup sugar and 1/2 cup brown sugar, omit egg, prebake at 350 degrees F for 15 minutes. The crust cooled while I mixed the filling. I did use homemade puree, so I reduced it on the stove until it was almost as thick as canned. Word to the wise: don't rush, plan ahead and bake/cool as directed in the recipe! With my adjustments, I give this recipe is at least 4 stars. This recipe is a work in progress, but definitely worth the work!
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I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I...