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The end product was great but the directions for this recipe are terrible.  My first attempt with the crust ended up a charred mess.  I tried it again but only used 3 tablespoons of butter reduce the oven temperature to 450F and baked it for maybe 6 minutes... turned out perfect. 

Next for the cheesecake itself, I only baked it for two hours at 225F.  It was probably already a bit overcooked since the center was barely jiggly.  Who the heck came up with three hours?!  If I had followed that it would have been a mess.  If I ever do this one again I'll probably cook it for 1.5-1.75 hours

As I mentioned the cheesecake itself was great and it got me plenty of compliments.  The previous recipe I've used had twice as much cream cheese and it was too rich and heavy for my tastes.  This had a nice balance of cream cheese and pumpkin pie flavor.

By molren | 

November 28, 2008