Mad about Pumpkin Cheesecake
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.
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.
June 30th, 2008 at 2:40 pm
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!