Sunday, October 08, 2006

Pumpkin Cheesecake

Pumpkin CheesecakePhoto from Cooking Light
Pumpkin Cheesecake with Ginger Snap Streusel

I found a quick minute to sneak on the computer - everyone is at church - I stayed home to prepare brunch.

The recipe I'm sharing has combined two recipes from Cooking Light. The Pumpkin Cheesecake and the Pumpkin-Streusel Cheesecake. We have tried and enjoyed both of them, but I much preferred the texture of the Pumpkin Cheesecake - it sits high and is fairly firm (as firm as a low-fat cheesecake is going to get), more like a full-fat cheesecake. However, I liked the added flavor and bite from the ginger snaps of the Pumpkin-Streusel version, so I morphed the two.

Since my cheesecake is still sitting in the fridge uncut, I am going with the picture for the Pumpkin Cheesecake from Cooking Light for now, so you are not seeing the streusel topping. If I remember to get a picture when we serve it tonight after dinner, I will try to post one later.

Time to go get brunch ready.......I'm crossing my fingers that this casserole turns out well. I think it's one of those things that can't really turn out badly, it just may turn out to be nothing special.............


  1. Mmmmm...I think I may make this to take to my prayer group next time we have it!

  2. Guess I'll have to give pumpkin cheesecake a try! When I worked for an ad agency, each fall I would do fancy brochure for a bakery that specialized in cheesecakes and that whetted my appetite for cheesecake in the fall.

    Great blog!

  3. Hi Claire and Mimi. Thanks for stopping by. :) It's a great fall dessert. Speaking of which......I haven't even had a piece yet!

  4. Alysha, I made pumpkin cheesecake the other day. although mine is no where near as healthy as yours!

  5. Linda - Sometimes you have to indulge! I don't always cook healthy, but I like to where I can. When it comes to cookies, though - it's full-fat all the way. :) I'm sure I'd REALLY love a full-fat pumpkin cheesecake, but I can live with the lower fat version.......

  6. Anonymous7:26 PM

    Do you think this recipe would work as a make ahead and freeze?