We celebrated Ashley's birthday Saturday. Because she loves pumpkiny stuff, I made her a Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust from a recipe at Epicurious. It was faaaantastic.
I'm not a big cheesecake fan and had never tried to make one before, but this recipe seems almost fool-proof.
The only quibbles I have: if you follow the recipe exactly use a larger springform pan (the recipe calls for a 9", but makes enough filling for at least a 10"); because I followed the recipe and had an enormous amount of filling in the 9" pan, it increased the cooking time by about 45 minutes; if you decide to make this without the topping (and really why would you? sour cream? and marshmallow? come on!) cut the spices unless you really really loooove spicy pumpkin.
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