i love pumpkin. you may have noticed lately. well, i've stopped using "safe" recipes, and now i'm on to ones i haven't heard of, or have been too scared to try.
this weekend, it was pumpkin cheesecake. and it was awesome.
i was nervous because the recipe only called for 1 cup of pumpkin puree, instead of a whole can. that can't be enough! i need to feel smothered with my pumpkin! but, surprisingly, it was. don't be distracted by the smell of cream cheese that over powers the pumpkin. it's worth it.
however, i didn't bake it long enough. sad panda. well, sorta sad. it ended up more like a custard than a cheesecake, and you can't really ruin anything with pumpkin in it, right? right.
i already can't wait to make it again. this time, though, i'll cook it for about 10-15 minutes longer.
have i mentioned how much i love the sour cream topping? it's a deliciously spectacular mix of sweet and tart.
1 cup graham cracker crumbs
1/2 cup finely ground ginger cookies
1T white sugar
4-5T melted butter