The Heavenly Cake Bakers project this week was to bake the Pure Pumpkin Cheesecake from Rose's Heavenly Cakes on page 247. I bought some sweedish gingersnap cookies to make the crust from and added an extra ounce of cookie crumbs to the crust recipe. It seemed a bit wet without the extra crumbs plus it was hard to cover the sides and bottom without them.
The cheesecake batter comes out very smooth because a food processor is used. Great idea that I will use in the future.
After baking and chilling the cheesecake I made the caramel topping. I did double the recipe just to have a little extra. I love caramel sauce and this one is very good.
I would suggest cutting the cheesecake before putting the caramel topping on.
Cheesecake is not my favorite but all in all this cheesecake is very good and I love the caramel sauce.