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When I first started making it, I used a couple layers of regular foil, but it wasn't wide enough to go up the sides of the springform pan. Water kept leaking inside and make the cake soggy on the bottom. I put the whole pan in a roasting pan and then fill it up with water an inch or more.
Whatever works! Glad you like it. I used to make a pumpkin version that was really good. I think the recipe for that is somewhere in the first couple of pages of this thread.
It's that time of year again. I've been waiting for the first person to bump this recipe up to the top!
For Thanksgiving, I'm going to make the pumpkin version, but add 2 Tbsp dark rum to the mixture. I always do that with regular pumpkin pie, so figured I'd try it with cheesecake. For such a small amount, it really does make all the difference. The dark rum makes all the spices really pop.
It's that time of year again. I've been waiting for the first person to bump this recipe up to the top.
I, and the other mods, really, really wish that our dear members would take the few seconds it takes to (re)read our Kitchen Forum Rules before posting anything here, but especially **** bumps!