Blogwatch: Pumpkin Cheesecake
The season for pumpkin isn't over yet, so why not try this pumpkin cheesecake with a ginger-pecan crust from Muneeba of An Edible Symphony. Topped with raspberries and a generous dollop of whipped cream, it has "just the right amount of creaminess."
Inspired by The Pioneer Woman, Muneeba's cheesecake is a snap to put together. All you need is a food processor or blender and a springform pan. There's also no waterbath—good news for those who are still scared to try the technique (i.e., me). It's alright, I'll get over my shame by diving into a slice of this pumpkin cheesecake.
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1 Comment:
I am a little burned out on the pumpkin cheesecake after the holidays. I overload on pumpkin when it is everywhere. During the rest of the winter and close to holidays its chocolate and fruit du jour.
JerzeeTomato at 11:14AM on 02/03/09