Tasty Recipe Review: Pumpkin Cheesecake

Pumpkin. So widely used at this time of year it's like a cliche. I have never been that into pumpkin, but this year I really wanted to try it out and hopefully with something different, so instead of the regular Pumpkin Pie, I decided to go for a Pumpkin Cheesecake.

This week's review is a little odd. I'm not sure if I can call it a recipe review since it is a combination of recipes with my own changes, so I guess I'm reviewing myself!

To make this cheesecake you will need:

1 Cherry Cheesecake recipe (without the cherries of course)

Prepare as you would the Cherry Cheesecake adding the following:

For the crust add:

1/2 tablespoon brown sugar
1/2 teaspoon cinnamon
pinch of nutmeg

To the filling add:

1 cup canned pumpkin puree
1/8 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves

 I normally top off my cheesecakes with whipped cream. For this one, I decided to add cinnamon to the whipped cream and it was the perfect compliment.

Let me just say I loved this cheesecake. It was easy to make, the flavors were subtle yet there, the cinnamon whipped cream went beautifully with everything else. It's like cheesecake with a spice kick. Also, I didn't have any at the time but I feel that orange rind would go wonderfully with this dish. I found it delightful and will definitely be making this and hopefully more pumpkin recipes over and over again!

Till next time, I hope you enjoyed this review and remember if you have a Tasty Recipe that you would like to share, or if there's a recipe that you have been wanting to try and just haven't been able to, let me know about it. I'll give you a Tasty Review.

Cherry Cheesecake

I haven't been able to post in a while and I feel terrible about that. Since my camera is still on the fritz, I decided to put up this photo of a mini Cherry Cheesecake I baked. I swear this is the best cheesecake recipe I've tried, and I've tried quite a few believe me!

The recipe below is for a regular sized 9 inch cheesecake not the mini one I have here on the picture. I usually add the flavors like vanilla, nutmeg and lemon rind to taste, feel free to add lemon juice or anything else you wish, this combines well with everything. I will have to post my Oreo Cheesecake so you can see how good that one is! It uses the same recipe, just add Oreos!! Imagine. As for the topping you will see this one is store bought but any topping is great with this, I also use Dulce de Leche topping that I make or Nutella .... YUM!!

Enjoy!

For the crust:
2 1/4 cup graham cracker crumbs
1/4 cup butter or margarine, melted
1 TB sugar

Cheesecake:
3 (8 oz.) pkgs. cream cheese, softened
1 can condensed milk
2 eggs
1 tsp. vanilla
nutmeg
lemon rind

1. Combine graham cracker crumbs, sugar and butter, press into buttered 9 inch spring form pan to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Add condensed milk and beat well.

3. Add eggs, 1 at a time, mixing well after each addition.

4. Add vanilla, nutmeg and lemon rind to taste. Pour filling into crust.
4. Bake at 350F for 40 to 45 minutes or until set.
For this cheesecake I bought a can of cherry topping and just added whipped cream to the sides. The good thing about cheesecake is that you can top it anyway you like or leave it plain, it's still delicious!