4 Reviews of The Cheesecake Factory's Pumpkin Ginger Cheesecake

From: ms_bold

On Jan 4, 2007

I can't rate this with stars because I had a kitchen failure while preparing this cheesecake. The foil failed, and water seeped into the cheesecake. I was left with a soggy mess. I believe that the cheesecake would have been very good, as the bit of water-logged mess that I tossed did have a good flavor. Double, or even triple wrapping with foil is essential for quality control of the cheesecake. Heavy duty foil alone is not enough.

From: teen

On Oct 27, 2007

Ohh girl....you did it again! Awesome awesome cheesecake. Brought to a party and people raved about it. A little time consuming, but well worth it. Thanks for another great recipe Kit!

From: Chef #869504

On Jan 24, 2009

Taste was fantastic! However, mine came out way too soft. I tried baking it more but to no avail...served soggy cheesecake to my playgroup moms. I'm not sure if it was the foil or my oven that caused the problem but I ended up freezing it and finishing it off it that way. Yummy. Next time I'm going to try putting it in muffin tins for individual servings.

From: Annie Golden

On Dec 23, 2007

Beings my son is such a cheesecake fan, I wanted to try something new. This was a little time consuming, but well worth the effort. Thanks for a really great recipe!