The Heavenly Cake Bakers project this week was to bake the Pure Pumpkin Cheesecake from Rose's Heavenly Cakes on page 247. I bought some sweedish gingersnap cookies to make the crust from and added an extra ounce of cookie crumbs to the crust recipe. It seemed a bit wet without the extra crumbs plus it was hard to cover the sides and bottom without them.
The cheesecake batter comes out very smooth because a food processor is used. Great idea that I will use in the future.
After baking and chilling the cheesecake I made the caramel topping. I did double the recipe just to have a little extra. I love caramel sauce and this one is very good.
I would suggest cutting the cheesecake before putting the caramel topping on.
Cheesecake is not my favorite but all in all this cheesecake is very good and I love the caramel sauce.
4 comments:
It looks gorgeous. I wondered about adding extra cookie crumbs but since I haven't a clue what I'm doing, didn't. thanks for the tip. I'll drizzle some on for decoration then pour a bit on after slicing.
Your caramel looks so gorgeous! I too double up the caramel recipe too since i figured making more would be better, instead i got all toffee instead..LOL!
The crumb was a bit wet, and after it has sat for a few days (just two of us eating it!) it gets even wetter as the cheesecake "drains".
Your caramel looks amazing.
Love what you did and suggest for the pumpkin cheesecake. I really like it and feel your suggestions will really render it fabulous! Thanks.
I would love to eat one of your mineolas - yum.
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