Spiced Pumpkin Cheesecake.
The recipe is from Cook's Illustrated's cookbook. I love it and have made it for the past 3 years running. It's been a hit with all that have had it so far.
Photos? Why yes, thank you!
First the cookie-like crust. Graham crackers with spices and butter to hold it together.
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This is the second time I've baked something since Caitlin's birthday party in July. The first time? Last night when we had a friend over I made cranberry pumpkin bread with fresh cranberries. It was yummy!
Funny story about last night...Eric's friend A came over. She's a new Public Defender and told us all kinds of fun stories and really talked up the PD's office. We made her salmon, mashed potatoes, carrots and the pumpkin bread. I mention those specifically because I actually made all but the salmon. Be amazed that the twins let me go for any length of time! We had a great time, chatting away and were in the process of saying goodnight when Logan threw up into my cleavage.
Abruptly bringing an end to our night.
"I'll let myself out..." she said and scampered.
I headed off to my second shower of the day. Le sigh.
2 comments:
Mmmmm! I have a version that uses a chocolate crust (and a 9x13 pan, which is good because I don't have a springform pan).
Sounds yummy! Do you remove it from the pan and then serve it, or just serve it from the pan?
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