A question about a recipe: Pumpkin Cheesecake with Gingersnap Crust

I have a question about the recipe "Pumpkin Cheesecake with Gingersnap Crust " from Food52. Not setting --- did I mess up? Baked per directions. Chilled overnight. Started with cream cheese at room temp (so I didn't over beat). Ack!

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Susan W
Susan W November 11, 2014

Hmm..hopefully someone who has made it will chime in. Is it possible your oven temp is not accurate? It sounds underbaked.

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boulangere
boulangere November 11, 2014

My ratio is a bit different. For a cheesecake calling for 1.25 pounds of cream cheese, I use 5 eggs along with approximately the same amount of mangos as pumpkin here: http://thesolitarycook.wordpress.com/2012/05/27/mango-cheesecake-the-baking/. For a cheesecake as dense as this one, given its greater amounts of cream cheese and pumpkin, an hour is the minimum I would expect. The classic doneness test of any custard is when you can bump the edge of the baking vessel, and the center will "jiggle like Jello, not wiggle like a whale." And I have never, ever mixed a cheesecake in a food processor. http://thesolitarycook.wordpress.com/2012/05/27/mango-cheesecake-the-baking/

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lapadia
lapadia November 12, 2014

Hmmm, this cheescake uses a 9 inch springform and has double the ingredients my 10 inch recipe uses. I am thinking that the instructions should be checked, and perhaps edited by the author if needed?
The written portion could be aligned for easier reading, as well, just saying...OCD. :)

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lapadia
lapadia November 12, 2014

Hi, I'm back! Googled and found this recipe, very, very similar, check it over and perhaps you might spot the answer you are looking for.
http://www.foodnetwork...

DBSNEAKERS
DBSNEAKERS November 12, 2014

Thanks everyone for the help. I bet it was undercooked and potentially over-blended since I used the food-processor as instructed. The flavor is outstanding but I'm definitely going to check out the other recipes you all posted... gotta WIN Thanksgiving after all! ;)

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