During the fall (it is now winter!) I enjoyed spending some time turning this . . .
. . . into this (okay, so I've only tried it twice).
The recipe for this chocolate pumpkin cheesecake is from a cookbook called "Simply in Season". I've had some problems with it. First off, I couldn't get the thick chocolate-y part to swirl very well.
So I thinned that part of the batter, with this result.
Hmmmm . . . still not getting the swirling part down. I may have to try layering it--pumpkin, chocolate-pumpkin--then swirling.
My second complaint with the recipe is that it isn't pumpkin-y enough for my taste. Too much chocolate, too little pumpkin. To remedy this (once the cake was already made) I came up with a pumpkin sauce to drizzle over it. Yummy! But not a permanent solution for the cheesecake itself. I've still got some work to do . . .
I was pretty pleased with the pumpkin sauce for its own sake though. Good on pancakes. French toast. In coffee. Over cheesecake. Over ice cream . . .
My second complaint with the recipe is that it isn't pumpkin-y enough for my taste. Too much chocolate, too little pumpkin. To remedy this (once the cake was already made) I came up with a pumpkin sauce to drizzle over it. Yummy! But not a permanent solution for the cheesecake itself. I've still got some work to do . . .
I was pretty pleased with the pumpkin sauce for its own sake though. Good on pancakes. French toast. In coffee. Over cheesecake. Over ice cream . . .
Once I nail either the cheesecake or the sauce to my liking, I'll post some recipes. Until then, happy experimenting! Let me know if you've got any tips!
Maybe chocolate is too strong a flavor to mix with pumpkin? To me, pumpkin is a pretty delicate flavor. One I'd like to try is a pumpkin cheesecake with gingersnap crust (made in the same way as an oreo crust)....but i have to save up money for cream cheese. :) CM
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