Pumpkin Cranberry Cheesecake
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. —John Abraham, Boca Raton, Florida
Reviews
Lynn - I believe that the foil is so that when you sit your pan in the water bath, the water doesn't seep through to your crust. I have an old pan and I have to take this step anytime I make a cheesecake.
Since the cheese cake is being cooked in a bath of betty (water) to prevent the water getting into the spring form pan, take a sheet of foil put the cake pan in the center bring the foil around the pan to protect it from the water.
Lynn, wrapping the pan in foil is so no water leaks into the spring form pan. I dry bake my cheesecakes with a pan of water on the bottom oven rack to create moisture in the oven...
I don't understand how foil is involved. I've re-read the recipe and am a senior level cook, but it makes no sense. Help - would really love to serve this at my upcoming holiday pairing menu.
LOVE LOVE this recipe, made it for the first time brought a slice in to work for a couple co-workers and one has made it for a gathering they all loved it ,the only problem I had was I needed to bake it longer much longer almost an hour more .Iwill make this again and again
I have made this twice now, and everyone really loves it. The first time I followed the directions exactly, and it was a little bland. The second time I added 1 1/2 Tablespoons of pumpkin pie spice instead of the cinnamon called for in the recipe. Wow!! What a difference. This is definitely a holiday keeper!!