Mad about Pumpkin Cheesecake

Pumpkin Cheesecake Cut

I’d never used pumpkin in my cooking or baking before, so I had no idea how this cheesecake would turn out. I do know that I love pumpkin soup and cheesecake, so combining these two ingredients couldn’t be such a bad idea. Or at least I’d hoped so.

Pumpkin Cheesecake

This unusual cheesecake is a blend of mild tangy ginger and rich pumpkin flavours. The crunchy toasted pecans in the base provides a nice contrast in texture to the smooth pumpkin and cream cheese blend above.

I actually liked the cake better after it’d sat in the fridge for 2 days. My family didn’t like this cake that much, served with or without whipped cream and pecans, so I guess I won’t be making this again anytime soon.

One Response to “Mad about Pumpkin Cheesecake”

  1. Katharyn Says:

    Hi! I’ve just stumbled across your website while looking for a giraffe birthday cake for my son… I love your website & will spend many hours learning from you!

    This looks amazing! My family has a less sweet taste than yours, and would love it. As I’m nowhere near Singapore & not likely to buy your products from here or set up as competition, do you mind sharing the recipe with me, please? I understand if this crosses a line & you just can’t share…

    Have a great day & hope you get a break from all that humidity!

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