This is my all-time FAVORITE pumpkin recipe!
I get requests for this little number year-round,
but especially during fall.
(I made one last night and it's already gone!)
Here's how to dazzle your tastebuds:
The combination of graham AND Ritz crackers adds a hint of salt that I love.
You HAVE to use Philly cream cheese. Anything else won't give you a creamy texture.
It's very hard to tell when a cheesecake is done. It should be firm to the touch, not like pudding.
You can add a pan of water on the lower oven rack to keep it moist if it needs to bake longer.
Before refrigerating, drape a paper towel over the pan (not on the cheesecake itself)
to absorb condensation before covering with foil.
to absorb condensation before covering with foil.
What's YOUR favorite pumpkin recipe?
This looks like a great cake. I love the combo of crackers in the crust! Thanks for posting!
ReplyDeleteI used to make it with just graham crackers but I ran out one day and used Ritz out of desperation! Who knew?! =)
DeleteThanks so much for stopping by!