Not too cheesy, not too rich, not too sweet
That's what the very first taster of our pumpkin cheesecake had to say
Our second and third tasters, a nine-year-old and his kid brother, seven, asked if they could have their very own slice, instead of picking away at their mother's slice. Mother and baker were, after all, unsure if the boys would like a cheesecake filled with pumpkin and a hint of spice.
But they did, yay!
Meet our pumpkin cheesecake, filled with
the purée of butter-roasted pumpkin and a spice blend that includes nutmeg, clove, cinnamon, ginger
We don't just purée our pumpkin, we run it through a tamis, so that the purée is super smooth, no extraneous pumpkin fibers.
And our crust!
Ooh, oh, it's a happy crumble of ginger cookies!
Baked, or No-Baked?
Like our pumpkin that's slow-roasted, our cheesecake is baked, low and slow, in a bain marie, so our filling is smooth and tender, showcasing all the beauty of a well-crafted cheesecake interior
Ten warming slices filled with spice, pumpkin, and all things nice