Comments on: Spiced Pumpkin Cheesecake

By: Katie

Katie — Mon, 01 Dec 2008 16:17:00 +0000

OH YAY!! I love this recipe!! I’ve never had tha problem, but for next time, you can always put the baking pan full of boiling water on the rack below the cheesecake and it seems to work just as well. So glad it turned out for you. You’s beautiful!

By: Liz is loving life

Liz is loving life — Sun, 23 Nov 2008 06:19:00 +0000

For those who have a hard time with wrapping the pan in foil – you can take a tin pie pan and turn it upside down, then set the cheesecake on top of that, above the water line. You can find old tin pie pans at goodwill. It may rust but just keep this as your special base pan.

By: Vera

Vera — Sun, 23 Nov 2008 06:05:00 +0000

Cate, the cake looks perfect! I always wrap my pan into 4 layers of heavy-duty foil Sounds crazy, perhaps, but this way water never penetrate.

By: Jaime

Jaime — Sun, 23 Nov 2008 01:17:00 +0000

I have never ever attempted a cheesecake. I just made pumpkin cookies and was excited they actually turned out well. Your cheesecake looks awesome!!

By: That Girl

That Girl — Sat, 22 Nov 2008 18:51:00 +0000

I feel like my cheesecakes always end up wet when I do a waterbath!

By: Steph

Steph — Sat, 22 Nov 2008 16:03:00 +0000

I’m glad your cheesecake dried up. I’m so bad at lining my springform with foil so I just skip the waterbath when I bake cheesecakes. The best part about CI’s cheesecakes, is they never crack for me.. thank god! Crack or no crack, at least cheesecake still tastes amazing. Regular cakes on teh other hand are definitely not as forgiving.