I am slacking. Slacking.
Sorry about missing the LC NC last week. Every time I started writing, something come up and by the weekend I threw in the towel. So there.
I will be more in line in the future. Promise.
This Pumpkin Cheesecake is one of those desserts that surprised me. I was dreading making it. Not a big fan of pumpkin and cheesecake. The combo just sounds ugh!
But it's the last cake I have from the cheesecake chapter, so I was a little excited to make it because of that.
The crust was easy to put together. And given I made 1/4 of this recipe it's even easier.
The filling was easy too, though it does require dirtying up several things in the kitchen.
First cook the pumpkin puree with turbinado sugar until the sugar is all melted and the mixture thickened. Pour it into the food processor and blend to incorporate. Then add in the heavy cream, cream cheese, eggs, and egg yolks.
I am not used to baking cheesecake in such mini form so I think I over-baked these like I did with the Ginger Cheesecake. The top of the cheesecake looks a bit wrinkly and not smooth like in the book.
Enter whipped cream! I love how I can use whipped cream to cover imperfection. Topped with the toasted pecan. It looks cute.
Speaking of over-doing something. I don't know what happened with the caramel sauce because they turned into caramel candy. I followed the recipe exactly and measured the temperature and all that. But when I poured it out of the saucepan, it turned hard. Definitely not drizzle-able. I tried a little piece and it tasted good. Kinda like toffee! So I wrapped them up with little pieces of wax paper and they became candy for me, for the next several days.
I tried a piece and it is pretty good actually. I don't hate it. I brought the rest to work. The comments were "It was amazing. So good. You make the best dessert." I'd say it's mission accomplished! :).