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.

This entry was posted on Sunday, August 20th, 2006 at 3:43 pm and is filed under Cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.