I soaked 2 tea towels in hot water and then surrounded the cheesecake pan(wrapped in foil and placed on cookie sheet) with the towels. started the oven at 375 for about 10 minutes, then turned down to 325 and baked for a total of 1 1/2 hours. no cracks at all and it looks perfect. the recipe calls for a 9 in pan, but I used a 10 inch---too much filling for 9 inch in my opinion. I used 1 package of Anna's Ginger crisps plus about 4 graham crackers to make a bit more crust. I'll update about the taste after Thurs---just wanted to share the method. I think I'll make some sugared pecans and serve slices with a dollop of whipped cream and pecans.http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-pumpkin-cheesecake-recipe/index.html
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I baked this Pumpkin Cheesecake from the Neely's tonight using no water bath but
- Thread starter angak
- Start date
Interesting method Ang, look forward to your critique. I made the Pumpkin-Vanilla Cheesecake I
posted @16866 and the cheesecake came out beautifully. I am changing up the topping, however, I am making a Cranberry Glaze, found on Epicurious, rather than placing a can of cranberry sauce on the top. Will let you know how it tasted after Thanksgiving.
Have a Happy, Tasty Thanksgiving Ang.
posted @16866 and the cheesecake came out beautifully. I am changing up the topping, however, I am making a Cranberry Glaze, found on Epicurious, rather than placing a can of cranberry sauce on the top. Will let you know how it tasted after Thanksgiving.
Have a Happy, Tasty Thanksgiving Ang.
luisa_calif
Well-known member
Sounds really like you may have solved the leaking problem. I'll have to try that next time--if >>
IF I remember!
IF I remember!