Pumpkin Cheesecake


Pumpkin Cheesecake - One small slice.
It’s autumn, the leaves are changing colours, the breeze has a slight chill to it, the Sun’s nice and high, and Halloween’s right around the corner. What’s not to like? Especially when PUMPKIN is in season!

A few days ago, I made pumpkin pie for the first time. I decided to bake it in individual tart pans so it's personalized. It was good, believe me. But note to self for next time, make more and use pie weights (prebaking the pastry resulted in puffed up crusts). From that venture, I still had about a cup of pumpkin purée leftover so naturally, I made pumpkin cheesecake.

Pumpkin Cheesecake - In the oven with a hot water bath in the bottom rack and fully baked.
 It turned out pretty well. Creamy and smooth, but the cheesecake wasn't thick enough. I should've used my 12-inch springform pan rather than two pans. Next time!

4 out of 5 NOMs