Next time I will omit part of the brown sugar. Preheat oven to 350°F. 1/2 teaspoon nutmeg Follow Epicurious! If you like yours with strawberries, head to Curtis Stone's recipe for a strawberry and almond cheesecake, while the no-bake strawberry crème fraîche cheesecake is light as air. Keep it crumbly. We make this almost every Thanksgiving. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour. Wow what a smokey mess lol) Remove from the oven and allow the cheesecake to cool. Like Epicurious on Facebook ; Follow Epicurious on Twitter ... PUMPKIN CHEESECAKE . And DO double the spices and place a cookie sheet under your springform pan (on a separate rack). Once the oil is warm, add the gram flour into the pan, and stir so that all of the oil and flour are incorporated. This was a hit at Thanksgiving. It doesn't take a lot of ingredients or a ton of prep work to do. 3/4 teaspoon cinnamon The taste is AMAZING!!! This is a great recipe. And I add about 4 times the amount of bourbon in the topping....it's delicious! Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Any thoughts as to why? The rest of the ingredients went as followed; Anything else is a juicy mess. Bake the cheesecake: Pour the pumpkin filling over the crust. Make sure that you double the graham cracker mixture, this is the best part, especially when it caramelizes a bit and gets crunchy--a touch of heaven. Transfer to rack and cool 5 minutes. Powered by the Parse.ly Publisher Platform (P3). After two years of searching for the best pumpkin cheesecake recipe, with cracks and not-so-tasty outcomes, I ended up combining multiple recipes, resulting in this. Pour the heavy cream in a mixing bowl and beat until stiff peaks form. It should not be real soft and jiggly in the center. Mix until well combined. However, I prefer a little thicker crust so I double it. Creamy, smooth, wonderful fall flavors. Personally, I love the original graham cracker and pecan crust because it's lightly toasty and not too sweet, which is a nice change from the usual over-sweetened crusts. Bake for 60 to 70 minutes. When the cheesecake has come to room temperature, put it into the refrigerator. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty … 7. I've been making this every chance I get for 4 years now. 1 1/2 tsp vanilla Only to have a large tub of sour cream jump out of the refrigerador to explode my cheesecake and sour cream all over the said refrigerador and floor and the mountainous tray of freshly washed dishes. I don't review recipes, in general. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. It comes out perfect every time. I made this for Thanksgiving and it turned out beautifully! 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