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Pumpkin Cheesecake II
September 29, 2007

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!

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