Cake # 60 Pure Pumpkin Cheesecake

Cheesecake was the first thing I ever made. I was given a cheesecake cookbook from my aunt when I was about 13 and there began my love of baking. That in combination with my love for fall and pumpkin treats I was super excited to tackle a new recipe for pumpkin cheesecake.

New ingredients I haven't used before included Swedish ginger snap cookies and Turbinado sugar. The cookies were for the crust which was claimed to be "spectacular." A very different texture than anything I'd made before.

I didn't take any pictures of the cheesecake in the making...it was pretty typical I would say the maid difference was the sugar and Rose asks to bake the cakes in a water bath. I sat the cheesecake in another larger cake pan that was full of water, while baking.

In an effort to make all the recipes in the book I also am attempting each variation. This recipe calls for a glaze after the cake is finished the variation was a Bourbon Butterscotch Caramel.

To make the Caramel Glaze you boil corn syrup and sugar and then add cream. It was fun.

Next I made the Bourbon glaze...which as you can see didn't turn out in my favor. Yuck.

I iced both cheesecakes with the original glaze and in my opinion the caramel was the best part. I even made it again a week later to dip apples in and it was a huge hit.
I should have used a smaller icing tip for the glaze it kind of spread all over the place. I didn't think it looked very pretty. Oh well.

Overall most people like pumpkin and cheesecake so I couldn't really go wrong. However, I think the water bath made the cheesecake less of a cheesecake texture and more of a whipped texture. Next time I might try making two cakes with only one in the water bath and one without just to see the difference.

Were the taste buds happy?

You bet! The pumpkin taste wasn't very strong which even made typical pumpkin antagonists enjoy this treat, and pumpkin fans alike.

Happy fall to everyone, and until next time, enjoy the cake.