Altered ingredient amounts.
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 tin 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. I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavour was perfect. I entered the cheesecake into a baking contest and it won the grand overall prize. The cake is gorgeous! - 18 Jul 2008
I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for autumn, or anytime really. The glaze: Simmer 225ml double cream with 180ml maple syrup for about 20 min; stir in 75g chopped pecans and chill. - 18 Jul 2008
Excellent Cheesecake!! Very creamy with just a hint of pumpkin flavour. Perfect combination. The only change I made was to add a soured cream topping. The topping consists of: 450ml soured cream, 5 tbsp caster sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes. - 18 Jul 2008