Monday, November 22, 2010

Pumpkin Brulee Cheesecake

By: Jill
In October, I hosted a fantastic book club I belong to and decided to make a Pumpkin Brulee Cheesecake for dessert! I loved the added component of a brown sugar flambe crust on top of the cheesecake.
First, I whipped together the cream cheese and spices.
Then I added the pumpkin!
The crust for the cheesecake was especially appealing to me: gingersnaps and roasted pecans!
After the crust was done, I poured the filling over the crust.
Then, I put the cheesecake into the oven in a water bath.
An hour and forty-five minutes later: perfection!
I sprinkled some brown sugar on top and, using a blow torch, toasted the brown sugar!
I was thrilled at how perfect this came out. Everyone at the party loved the cheesecake!

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