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Joined Date: Dec 23, 2010
Reviewed Almost-Famous Pumpkin Cheesecake
"This was the absolute best cheesecake I've EVER had in my life. Period. Brought it to a potluck Thanksgiving dinner with 12 friends, and it was the favorite dish by far of every single person at the table. I just made a second one (it's cooling off now) and I found a couple things that are worth noting in your prep:
1. The recipe calls for barely enough graham cracker crust to cover the whole bottom and sides. I added about 40-50% more graham cracker (3 1/4 cups) & butter (12 tablespoons) and it is MUCH better for getting a full crust.
2. After you pour the mix into the cooled crust, use a spoon or finger to swirl around the mix and dissipate any trapped air bubbles. I didn't do this the first time and a few long cracks erupted. This time, after the swirl, not a single crack, crevice, or crease!
3. Get a camera for the look on your guests faces at the first bite...it's priceless.