Comments on: Pumpkin Cheesecake https://bromabakery.com/pumpkin-cheesecake/ Delicious desserts for the home cook Thu, 28 Nov 2024 02:50:23 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-300621 Thu, 28 Nov 2024 02:50:23 +0000 https://bromabakery.com/?p=28302#comment-300621 In reply to Eliana.

1.5 cups after crushing! So 1.5 cups of cookie crumbs!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-300619 Thu, 28 Nov 2024 02:49:16 +0000 https://bromabakery.com/?p=28302#comment-300619 In reply to Denise.

Hi Denise! Yes exactly–I would halve the recipe 🙂

]]> By: Denise https://bromabakery.com/pumpkin-cheesecake/#comment-300443 Tue, 19 Nov 2024 18:39:15 +0000 https://bromabakery.com/?p=28302#comment-300443 Hi! I only have an 8in springform pan. How should I adjust? Do you think halving the recipe would work?

]]> By: Eliana https://bromabakery.com/pumpkin-cheesecake/#comment-300440 Tue, 19 Nov 2024 08:44:27 +0000 https://bromabakery.com/?p=28302#comment-300440 Can’t wait to make this! Little bit of a nitpicky question – do the gingersnap cookies measure 1 1/2 cups before or after crushing?

]]> By: Sarah https://bromabakery.com/pumpkin-cheesecake/#comment-269703 Tue, 28 Nov 2023 13:37:46 +0000 https://bromabakery.com/?p=28302#comment-269703 I couldn’t eat another Costco pumpkin pie so I petitioned our Thanksgiving host to let me make this. Suffice to say, I secured our invite back next year when her husband requested the leftovers. It would be a difficult-ish recipe had not I followed the tips and tricks, but Sarah has a great way of breaking things down. The only thing I couldn’t figure out is why my filling had a large crack (which I covered with whipped cream). Side note, blending the cookies in the food processor took two seconds vs. smashing them. Delicious!



]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269416 Thu, 23 Nov 2023 15:50:13 +0000 https://bromabakery.com/?p=28302#comment-269416 In reply to Mia.

Hi Mia! It’s okay if it’s not at room temperature! As long as the cream cheese and eggs are you’ll be good!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269407 Thu, 23 Nov 2023 15:44:24 +0000 https://bromabakery.com/?p=28302#comment-269407 In reply to Ellen Laddin.

We don’t use one, but you can if you want to!!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269402 Thu, 23 Nov 2023 15:30:24 +0000 https://bromabakery.com/?p=28302#comment-269402 In reply to Sarah.

Hi Sarah! you don’t–the crust doesn’t get soggy for us!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269390 Thu, 23 Nov 2023 15:19:52 +0000 https://bromabakery.com/?p=28302#comment-269390 In reply to Payton.

Hi Payton! The recipe is for a 10 inch pan, so it would make sense that it takes longer in a 9 inch because it’s thicker!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269383 Thu, 23 Nov 2023 15:11:16 +0000 https://bromabakery.com/?p=28302#comment-269383 In reply to Araceli.

Hi Araceli! We removed the cheesecake after it’s cooled!

]]>