The last three months of the year always bring about a weird sense of urgency in me. If I don’t get to a Cheesecake Factory to buy a slice of pumpkin cheesecake I feel that the year was a waste! This Year it wasn’t happening so I took things into my own hands…I decided to bake my own Pumpkin Cheesecake.
Delicious Rating: Easy recipe to make as long as you follow the directions. Don’t rush the softening of the cream cheese either. Unfortunately, I didn’t care for it. The spices were overpowering the pumpkin and the crust had a ‘wet’ texture to it that I didn’t like. My DH thought it was too sweet but a friend of mine who tried it went back for seconds so it really depends on your palate. I doubt I will ever make this cheesecake again. I will just have to make sure I get to the States next year sometime during October-December to get the Pumpkin Cheesecake I dream of…
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Make sure the cream cheese is at room temp so it will be thoroughly mixed in.
As you can see, my cream cheese wasn’t at room temp and I was in a little rush and just went with it. There are little cream cheese pieces, no big deal and didn’t affect the taste at all.