First time cheesecake maker here. I made this dessert as requested by my niece and this was delicious!!! I had to take a lot of grief from my family for taking 2 slices home with me (too stuffed for dessert). I followed the recipe but I did follow the advice from others and added extra cinnamon, nutmeg and a couple of sashes of pumpkin pie spice too taste. Marveled beautiful. Only had1 small crack after baking for 55minutes. I also set a pan of water on the bottom shelf and used all room temp ingredients. I also kept the oven at a consistent temperature--no peeking. Inext time, I may cut the back time back to 45 minutes as my crust started to burn (in my opinion) but then again I have never eaten a cheesecake with a ginger snap crust. I bought 2 different brands of ginger snap cookies and after tasting them, decided to go with the Archway ginger snap cookie, a "spicier". Cookie. Another thing I should mention is that I forgot to use the last 1/4 cup of sugar that was called for in the recipe. The pie was still sweet and no one seemed to notice the forgotten sugar. I also used reduced fat cream cheese.
A few more pointers, I did let the cheesecake "cool" in the oven for a hour-with door ajar. I then removed from oven -ran a knife around the side of my pan and let the cheesecake continue to cool on the countertop for another hour before refrigerating overnight. Delicious, delicious...everyone raved over just how delicious this was! Thank you for sharing!
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First time cheesecake maker here. I made this dessert as requested by my niece and this was...