Mom’s Best Pumpkin Cheesecake
Total TimePrep: 35 min. Bake: 55 min. + chilling
I have made this a few times and it is perfection! It's a family favorite and now a new must make for the holidays! I use homemade butternut squash puree. I feel it makes the cheesecake!
I'm dropping my rating to 2 stars because my cheesecake never firmed up. I ended up freezing it just to obtain clean slices. I followed the recipe to the letter, every ingredient was room temp and I left it in the fridge for 24 hrs. Still, it never firmed up. I believe I may have overmixed the batter (I used a stand mixer) per info I found on some blogs. I wish this recipe had warned about overmixing, and hopefully others will read my 2 reviews and have better success than I did.
I've made this "cake" 4 times now and we love it. I rec'd 3 requests for it after the initial one! The only change I've made is a slight one. I only put the pumpkin mixture in about a cup of the filling. I did this because when I used 2 cups I didn't get the defined swirl.....I also mixed a little cinnamon with sugar to "dust" the whipped cream on top. That extra touch of sugar added a little sweetness and a slight "crunch" which was nice