Creamy Pumpkin Cheesecake with Ginger-Pecan Crust
This month’s Cake Slice Bakers recipe was a perfect choice for November! Rich with Fall flavors like pumpkin, ginger, cinnamon and pecans, this is a creamy and very rich dessert, perfect for a Thanksgiving (or any other) celebration.
I mentioned before that one of the reasons I joined the Cake Slice group is because I haven’t made a lot of cakes. That isn’t true for me for cheesecake, though. I’ve actually made a bunch of those and they’re a hit every time. I love making cheesecake! Everyone is so impressed and I do love myself a good slice o’ creamy cheesecake.
I’m told a lot of people are intimidated by the idea of making cheesecake. Really – you can do it! They are actually very easy to make – just allow yourself plenty of time to make, bake and cool the cake, then chill overnight. Other than that little issue of thinking ahead, the procedure itself is a snap. And once it’s made, it will last a good while. Being rich and decadent, a little slice’ll do ya.
Although pumpkin isn’t a favorite flavor at my house, this is still a great recipe and one I highly recommend to anyone who *does* love pumpkin and wants to impress the in-laws (or whomever). I especially liked the garnish on this recipe – the candied pumpkin seeds are my favorite part! These, alone, would make a great snack to have around the house during the holidays, and they are quick and simple to make (just go easy on the egg white – only put the minimum amount needed to coat the seeds).
This was fun and easy to make and the end result is beautiful and has great texture. So if you’re still looking for a gorgeous dessert to wow your guests at Thanksgiving, look no further! I present for your enjoyment, Creamy Pumpkin Cheesecake with Ginger-Pecan Crust.