This Twist On A Favorite Has Taken The U.S. By Storm
My Aunt Carol loves to bake. My family always relies on her, every holiday season, to make the desserts for our holiday celebrations.
I’ll admit that, lately, pumpkin pie around Halloween and Thanksgiving can get a little boring. How many pumpkin pies do you suppose you have eaten in your lifetimes? A lot, right? However, my Aunt Carol is so innovative that she came up with a great idea: pumpkin cheesecake!
Her pumpkin cheesecake recipe is so yummy and creamy, and it’s such a refreshing change from pumpkin pie. She was kind enough to lend me the recipe, and I tried making it at home for myself.
It’s surprisingly much easier than I would have expected. I promise, you don’t have to be a professional bake to bake this recipe!
My favorite part is the candied ginger, which my aunt chops up and folds into the crust. The ginger adds a crisp and almost spicy aspect to the flavor. Plus, it adds a little chewiness to the crust, which helps the cheesecake keep its shape.
To be honest, I don’t think my family will ever go back to plain pumpkin pie. Each slice of pumpkin cheesecake is light, smooth, and tastes like Heaven!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you don’t have a piping bag for applying the glaze, and don’t wish to fool around trying to pour glaze into a Ziploc baggie with one hand and then cut a small hole in one end so you can pipe the glaze that way, without making a mess of yourself and your kitchen, you can always apply the glaze the old-fashioned way and drizzle it on with a spoon or by dipping a dinner knife in the glaze and letting it dribble off the end as you make whatever pattern you want on your cake.
Quick Tip: You can find crystalized ginger in the candy aisle at your grocery store.
Recipe courtesy of: Alpine Berry
Image courtesy of: Macaroni and Cheesecake