Pretty good cheesecake Baked it for an extra 10 mins based on other reviews but I didn't use a water bath as I had no pan big enough to accommodate it. Added the extra teaspoon of cornstarch as people had mentioned but added it to the main portion before separating it into pumpkin and vanilla definitely needs to be added to the pumpkin portion after separating. Cake turned out all right but the pumpkin portion was a little off texture wise. Turned out beautifully looks wise though! The circles method was fantastic for the marbling effect. Pros: good tasting easy to make looks professionally made Cons: didn't quite turn out
Compliments abound I make this each fall for various gatherings and it is always a hit. It is a wonderful flavor. I recommend a food processor as the best kitchen appliance! Pros: Easy to make
Everyone loved this & no one could believe it was low-fat! I served this for Thanksgiving and everyone loved it! No one believed me when I told them it was low-fat. Per the earlier reviews I added an extra teaspoon of Corn Starch and it turned out great. I also omitted the whole water bath. I placed the Springform pan directly on the oven rack and increased the baking time by about 10 minutes and it was perfect. I made the dessert the day before so it had time to set. I didn't read until after the fact to leave it uncovered. The saran wrap caused a little moisture on the top of the cheesecake. It didn't bother us or I would have blotted it off with a paper towel. This has replaced my favorite pumpkin dessert which is also delicious but not low fat! Pros: Delicious lower fat awesome combination of pumpkin & cheesecake Cons: I didn't like the whole water bath so skipped that and just baked it a little longer to simplify.
I didn't have a 9" so used 10". Worked out great. Also cooked it one hour but otherwise followed the instructions.
I don't know what happened to it whether I needed to bake it much longer than the recipe said or I didn't keep it cold enough before serving but the pumpkin swirl was extremely mushy. The taste was good though it wsa not the texture of cheesecake.
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.
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!
I baked this in the water bath for a little over an hour. It was still soft so extra cornstarch probably would be have been a good idea however it still held it's shape and looked extra pretty! Very tasty.
I baked this in the water bath and it turned out great. It did appear soft in the center but after refrigerating overnight it cut smoothly and held it's shape. I love the ginger crust! It was a total hit! The serving size looked small but it was so rich a larger slice was not needed. I think I will try making this into mini cakes (in muffin liners). Ease of portion control is a good thing!
