Pumpkin Cheesecake II

Made this amazing cheesecake for Thanksgiving! It was such a hit, the store bought pies were untouched!My changes:Crust: to simulate a ginger snap crust, I added 1/2 tsp cinnamon, 3/4 tsp ground ginger, and a pinch of black pepper. I used about 1 1/2 cups of graham cracker crumbs since I didn’t have the nuts. I started out w 3 TBS of melted butter and added a little more for the right consistency. I baked it for about 5 minutes.Cake: I start with room temp ingredients and lined the bottom of my springform with parchment. I followed the great advice on here, using 1 1/8 cup of pumpkin, brown sugar with the pumpkin mixture and white sugar with the cream cheese. Nutmeg substituted for mace. I omitted the lemon extract and doubled the vanilla. I realize now that I forgot to add the whipping cream! I added the eggs last, incorporating one at a time.Baking: I always place a pan of water on the lower rack for cheesecakes. It works the same (for me) as a water bath without the hassle. I baked it for 53 minutes, turned off the oven and let it cool down in the oven for an hour with the door shut. Then I cracked the oven door and left it til the morning. I popped it in the fridge in the morning. It was perfect! No cracks, wonderful texture.Glaze: Per Sarah_Liz’s review (Thank you!) for the maple pecan glaze I used 1 cup of whipping cream, 3/4 cup maple syrup (reg pancake syrup), simmered for 20-25 minutes, added in pecan bits and chilled. Spread over the cheesecake and served with whipped cream. It was delish!

This recipe was absolutely delicious and easy to make. I added a Ginger Snap crust from another recipe and also the maple pecan glaze from another recipe. I didn't make any changes although I did add four eggs all together and it still came out perfect

Love this cheesecake! I did opt for a gingersnap crust. The texture is creamy and the flavor is subtle and not too sweet. I took the advice of another reviewer and waited til the end to add the eggs. With a pan of hot water placed in then oven under the cheesecake there wasn’t a single crack in the cake. Don’t underwhip the cream cheese - I think I must have been in a hurry and there were a few little white clumps in the finished pie but it didn’t detract from the taste. This will be on my holiday menu from now on!

This is my go to cheesecake recipe. Always a favourite at Thanksgiving.

Yummy