I made a pumpkin cheesecake for Thanksgiving dessert! It was a WIN, despite the fact that I forgot to serve it with the brown-butter pears! I used the recipe from Food & Wine's November 2010 issue. Can I say that the hardest part of making this cheesecake had nothing to do with the ingredients or making of the cheesecake, but in creating a watertight seal for the spring form pan. Man, I was so proud of myself when after 4 tests, I finally succeeded in creating a watertight seal for that pan.
Recipe:
Ingredients:
The crust (crushed gingersnap cookies):
The spring form pan seal:
The water bath:
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