Spiced Pumpkin-Swirl Cheesecake
Total TimePrep: 55 min. Bake: 70 min. + chilling
This was my first ever attempt at a cheesecake and I couldn't be happier with the result! It is delicious and came out great. I followed the recipe exactly.
Delicious. I baked it a lot longer until a knife inserted in the center comes out clean. My oven frequently requires much longer baking times for cheesecakes made in water baths.
This is a terrible recipe! Like other reviews, my cheese cake never set and was all liquid pouring out of it and I too baked it almost twice as long as called for. I think a little flour or another egg in the pumpkin is needed.
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Tried this last night - was so excited to find a pumpkin cheesecake recipe that didn't require conversion to wheat-free. However, it never did set. I ended up leaving it in the over well over two hours -- the top browned but it was still completely goopy in the center -- as in liquidy-goopy if you know what I mean! Once it came out I baked muffins in the same oven, so the oven was working fine. I don't know what I did wrong, but I'm afraid I won't try this one again. . . . the whole pourable thing had to go down the disposal.
This crust was delicious and the cheesecake baked in the water bath rose and cooked beautifully. However, the cheesecake itself didn't have much flavor and the spices seemed to have an "after taste" that was bland. I still want to find a great pumpkin cheesecake, I'll keep baking...
I have had this Spiced Pumpkin-Swirl Cheesecake made by Monika Walsh (my next-door neighbor). It is fantastic! My two favorite pies in one. She is an amazing cook!!