Photo from Cooking LightPumpkin 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.
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.............
Mmmmm...I think I may make this to take to my prayer group next time we have it!
ReplyDeleteGuess 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.
ReplyDeleteGreat blog!
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!
ReplyDeleteAlysha, I made pumpkin cheesecake the other day. although mine is no where near as healthy as yours!
ReplyDeleteLinda - 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.......
ReplyDeleteDo you think this recipe would work as a make ahead and freeze?
ReplyDelete