On the printable recipe it says to beat the whipped cream separately , then add to the pumpkin cream cheese mixture. This was is easier and saves a bowl. Is one way better than the other?
You're absolutely right, both methods can work, but beating the whipped cream separately can indeed result in a creamier texture for the pumpkin cheesecake. It allows the whipped cream to incorporate more air and fluffiness into the mixture before being combined with the pumpkin cream cheese mixture. So, if you're looking for an extra creamy cheesecake, beating the whipped cream separately is a great choice! 🍰😊
Hi, this crust looks delicious. Could you help me with some questions? I only have a 9 inch springform, do you think it would work to use 1 and 1/2 recipe for the crust and cheesecake in the 9 inch? Also will the fisher’s toasted finely chopped pecans work without grinding them more? If you can reply soon I’d really appreciate it. Also 😊 can this pie be frozen and eaten later? Thank you!
Looks amazing
I’m so making it 😊, ☺️
On the printable recipe it says to beat the whipped cream separately , then add to the pumpkin cream cheese mixture. This was is easier and saves a bowl. Is one way better than the other?
You're absolutely right, both methods can work, but beating the whipped cream separately can indeed result in a creamier texture for the pumpkin cheesecake. It allows the whipped cream to incorporate more air and fluffiness into the mixture before being combined with the pumpkin cream cheese mixture. So, if you're looking for an extra creamy cheesecake, beating the whipped cream separately is a great choice! 🍰😊
Muy delicioso
Hi, this crust looks delicious. Could you help me with some questions? I only have a 9 inch springform, do you think it would work to use 1 and 1/2 recipe for the crust and cheesecake in the 9 inch? Also will the fisher’s toasted finely chopped pecans work without grinding them more? If you can reply soon I’d really appreciate it. Also 😊 can this pie be frozen and eaten later? Thank you!
Yummy