Sunday, November 29, 2009

PURE PUMPKIN CHEESECAKE







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.

4 comments:

Vicki said...

It looks gorgeous. I wondered about adding extra cookie crumbs but since I haven't a clue what I'm doing, didn't. thanks for the tip. I'll drizzle some on for decoration then pour a bit on after slicing.

faithy, the amateur baker said...

Your caramel looks so gorgeous! I too double up the caramel recipe too since i figured making more would be better, instead i got all toffee instead..LOL!

Nicola said...

The crumb was a bit wet, and after it has sat for a few days (just two of us eating it!) it gets even wetter as the cheesecake "drains".

Your caramel looks amazing.

Baking Sorceress' Apprentice said...

Love what you did and suggest for the pumpkin cheesecake. I really like it and feel your suggestions will really render it fabulous! Thanks.
I would love to eat one of your mineolas - yum.