Layered Pumpkin Cheesecake. Great idea, but better with this cheesecake (and crust) recipe: I used a full can of pumpkin puree and the texture was great but there was a lot of extra moisture that made the crust soggy. Maybe use of a can? Or one fewer egg?
How to Bake a Perfect Cheesecake ~ Use these easy-to-follow steps and this classic recipe to make an extraordinary cheesecake from scratch. Tips on the tools and the techniques to do this beautifully! | BHG.com