Comments on: Pumpkin Spice Cheesecake

By: Suzanne

Suzanne — Mon, 03 Dec 2012 03:02:22 +0000

I made this for thanksgiving and it was so good! Even my gluten eating friends and family enjoyed it. I will definitely be making this cheesecake again. Thank you so much for your website. I have made several recipes from this site and all have been amazing!

By: Amy

Amy — Sat, 24 Nov 2012 22:03:30 +0000

@Amanda, It’s not a baked cheesecake so you need something to help it set up properly. You can use agar agar – I’ve never tried it with this recipe so I don’t know how it’ll turn out.

Is there a reason you don’t want to use gelatin?

Thanks for the tip!
Amy

By: Amanda

Amanda — Wed, 21 Nov 2012 17:51:25 +0000

These look great!! Do you think the gelatin is absolutely necessary? I can’t remember using it for cheesecakes before, is there something that makes it needed in this recipe? I really want to try this with my homemade cream cheese!

Also – a tip – spread the pumpkin on paper towel or clean rag and let sit – it will absorb some of tthe water in the pumpkin.

Thanks!!

By: Amy

Amy — Mon, 11 Oct 2010 04:06:43 +0000

@Christina Stang, I'd bake it in a water bath because it's a custard...but there's no reason you can't. Maybe at 350F? 45 minutes? That's my guess. You're the queen of finding new ways to present recipes. Hugs, Christina!

By: Christina Stang

Christina Stang — Fri, 08 Oct 2010 16:08:54 +0000

Do you think this would turn out well as a cake done in a springform pan?