I decided to make a Pumpkin cheesecake for Thanksgiving this year instead of my usual pumpkin pie. It is a Canadian Living Magazine recipe, and it is delicious. If you like your desserts light textured, and creamy this recipe is for you. It has a texture that is closer to a mousse than cheesecake. My whole family loved it. I strongly suggest using newly bought fresh ground ginger, nutmeg and cinnamon, as it makes a real difference. However I would adjust the crust slightly: I would add another 30 ml (2 tablespoons) of butter to the crust, and I would cook the crust 5 minutes longer than the recipe indicates (so 10 minutes total). Otherwise this recipe is perfect. I think this cake is my new holiday go to recipe.
Check out my older post with a good pumpkin cookie recipe in order to use up any leftover puree.
Check out my older post with a good pumpkin cookie recipe in order to use up any leftover puree.
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