Wonderfully delicious cheesecake! I ended up making this instead of the standard pumpkin pie for Thanksgiving. This is only the 2nd time I have ever made cheesecake and it turned out perfect. I did make some changes by using a gingersnap crust like others from a different recipe on the site (I would recommend half the butter for that crust recipe than what it calls for, the butter oozed out of the pan because there is too much in the original recipe) I also used 1/4 teaspoon of both nutmeg and clove instead of mace and left out the lemon extract and doubled the vanilla. I wrapped the sides of the springform pan with foil and cooked it in a water bath and then turned off the oven at 50 mins and let it cool inside. It was perfectly even, no sinking, no cracks! When it was room temp, I let it set up in the fridge overnight. I recommend before putting in the crust that you cut out a circular liner for the bottom of the pan with parchment paper for easy removal later on (Do not use wax paper! it will melt) I also made a cinnamon whip cream to top it (1 cup heavy cream, 1 teaspoon vanilla and cinnamon, 1/4 powder sugar)
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Wonderfully delicious cheesecake! I ended up making this instead of the standard pumpkin pie...