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Reviewed Pumpkin Cheesecake
Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com
“Paula, you are a genius! Thanks for my new-found confidence in making cheesecakes.
What I did differently: Used a 10+ inch spring foam pan. Used freshly grounded spices. Baked it for 1 hour and 10 mins. Did not use any water bath. Let it cool for an hour before putting it in the refrigerator. Refrigerated it for 4 hours. It was PERFECT!...”