I didn't have a 9" so used 10". Worked out great. Also cooked it one hour, but otherwise followed the instructions.
Marbled Pumpkin Cheesecake
A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal.
9 Reviews for Marbled Pumpkin Cheesecake
This cheesecake came out wonderfully! I think the key here is to add just a little more cornstarch to the pumpkin mixture if it seems too liquidy--I added about a teaspoon more. I also baked the cheesecake alone, without the roasting pan and boiling water, which probably allowed it to set up more effectively. Don't give up on it, it's really worth it. And use fresh roasted pumpkin, if possible!
Very disappointing. I think the oven temperature was too low - the cheesecake wouldn't set up. Raised temperature after 1 hour to 350, ended up baking for 1 1/2 hours. Looked nice, but was extremely soft and collapsed when cut...not a nice presentation. Won't make again.