Pumpkin Cheesecake

In the spirit of Thanksgiving, I made a pumpkin cheesecake.  It was the very first cheesecake I’ve ever made, but it won’t be my last!  I used Martha Stewart’s recipe, and it was relatively simple to make.  Much less intimidating than I had previously thought once I got down to business.  Coincidentally, one of our guests at Thanksgiving dinner, never likes pumpkin, but loved this cake, so the pumpkin flavour isn’t overwhelming–a perfect fall indulgence.  If you’re attempting to make a cheesecake, I recommend buying a food processor and a KitchenAid (as mentioned in the video for this recipe), but I did manage to make this without either, although it did require a bit more effort.  What is absolutely necessary is the 9″ springform baking pan, which I purchased from William Sonoma.

Pumpkin Cheesecake Batter

Wrapped in foil paper, with boiling water surrounding the pan

Pumpkin Cheesecake–Fresh out of the oven

Comments

  1. This looks so delicious! So great to try something different from the standard pumpkin pie. Will definitely be saving this recipe 🙂

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