The recipe I used called for a lot of lovely spices (ground clove, cinnamon, all spice & ground ginger); I'm sure, you could easily substitute all that for Pumpkin Pie spice and get away with it. The great thing about this cheesecake was that it had a very fluffy texture and not as dense as most cheesecakes. I believe, the key to getting a really fluffy cheescake was to press the water out of the pumpkin filling (canned) and use five eggs as opposed to four.
Here's how my cheesecake bakin' went!
I started out with Graham crackers....
Put them in a food processor....
Ground them up.....
Added a couple tablespoons of buttah....
Stirred in Sugar n' Spice.....
Put the spiced buttery crumbs into a springform pan and patted them down in an even layer. I baked the crumbs in the oven at 325 degrees for about 10-12 minutes - allowed it to cool down for 10 minutes when it was done.....
Poured the mixture into the springform pan and smoothed out the top of the filling. I baked it in the oven at 325 degrees in a water bath for a little over an hour. Because my oven is possesed it took less time than what the recipe recommended (1 1/2 hours). Then I let it cool down in the pan for 45 minutes and put it in the fridge to chill for about 3 hours before serving....
Take it out put it on a fancy festive plate and if you're feeling brave add a toasted marshmallow to your slice....
OMG YUMMY!!!!
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