This was a wonderfull recipe! Cheesecakes are one of my favorites and I loved having one that fit perfect for Thanksgiving. I have made it twice with only a few adjustments. I like a bit more pumpkin and spices in mine. The first time I made it for a party and it was gone before the main course was finished. For those who were having trouble with cracking...be carefull not to overcook. If the center is still a little jiggly after you cook it for 45 min dont continue to cook longer, cheesecakes are usually always jiggly until they are completely cooled and set. Also make sure you let it cool completely before putting in the fridge to also help avoid cracking. If you still have trouble with cracking after all those precautions sometimes a waterbath helps.
Great recipe!! Cake had excellent flavor and texture. Very smooth. I used almonds instead of pecans in the crust since I had them on hand. Had some cracking when the cake cooled but I put the Cinnamon Whip on top and spackled the cracks. Nice look and everybody loved theme. Yummy!!!
Perfection! Nice cheesecake flavor, not overpowered by pumpkin. Wonderful with the cinnamon whipped cream and carmel sauce, do not skip! Only problem, I ate way too much of the cheesecake myself!
Get the recipe here >> Pumpkin Cheesecake Balls @ cakescottage.com
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