Made the Chocolate Pumpkin Cheesecake from post 28136. Not knocked out.

C

CathyZ

Well-known member
I've always been leery of "this sounds good" or "this looks good" recipes posted that nobody has tried (and nothing against the poster because most everyone seems to do it:) but against my own sense I made the Chocolate Pumpkin Cheesecake for Thanksgiving.

sigh. Not a knockout by any stretch. It was ok but not the great end to a wonderful dinner that I hoped for. The baking time was off, too much salt called for in the crust, too much cinnamon asked for so it overwhelmed the flavor, etc. Just shows me once again that when recipes are released by many of these chefs that they are not tested well enough for all kitchens. I'll know better next time and stick to T&T. And, by the way, the recipe says to put the springform pan into a second pan with hot water (like a bain marie) but does not tell you to put foil around the bottom and sides of the pan first- if you just put the cheesecake into hot water to bake the water would leak into the pan.

 
Thx so much 4 yr review....I have just printed & stapled it to the REC in case I ever give it a go.

Maybe that cheesecake recipe will have a chance if I follow your suggestions on how to tweak.

 
It is not too far off to save, Wigs

Yes, less salt in the crust (personally I would eliminate it but I suppose it has to do with what kind of chocolate wafers you use), less or less pungent cinnamon (I used a pungent Vietnamese variety), I would actually use more cream cheese-maybe another 6 oz and increase the sugar and add another egg which will allow the cheesecake to be more firm (the problem is the pumpkin which softens it enough to make it too almost pudding-like to serve properly) and I would use more chocolate in the batter. I increased the baking time an extra 15 minutes but found that it was not even enough. The flavor was good but I think tweaks will make it better. By the way, I used a 10" springform pan and it almost filled it to the top so with more ingredients it won't fit. Scaling down might be the answer.

 
Cathy, I've found that wrapping in foil STILL doesn't keep the water out. It condenses on the side

and drips down. Instead, some wonderful person here recommended using a turkey roasting bag and that works perfectly. You set the entire pan inside the bag and fold down the sides. No moisture condensation inside the bag at all.

 
Never have had any trouble using foil, Marilyn- never found condensation but thanks for the tip

 
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