I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this crustless pumpkin cheesecake will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin purée rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin purée also freezes well. I freeze it in 1 cup portions and let it thaw overnight when I plan to use it for a recipe.
Pumpkin Cheesecake |
Recipe by Lisa Turner Published on November 5, 2009 A simple, light and creamy and not-too-sweet crustless pumpkin cheesecake with pumpkin spices Preparation: 5 minutes Cooking time: 45 minutes Print this recipe Ingredients:
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More ideas for fresh pumpkin from Lisa's Kitchen:
Pumpkin Scones
Pumpkin Pie
Toor Dal Pumpkin Soup
Chickpea Pumpkin Burgers
Spiced Pumpkin Waffles
On the top of the reading stack: Penguin Classics Growth Of The Soil by Knut Hamsun
Audio Accompaniment: Hybrid by Michael Brook with Brian Eno and Daniel Lanios
source : www.foodandspice.com , www.missionspot.blogspot.com , www.mozvid.blogspot.com , www.jonygoblog.blogspot.com
Title : Pumpkin Cheesecake
Description : I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come...
Description : I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come...
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