Pumpkin Week: Pumpkin Gingersnap Cheesecake with Pecan Praline Sauce

There are no pictures. Not of a 10 PM pumpkin cheesecake. Let’s be real–the lighting would have been awful.

In lieu of pictures, I will offer this caution: if you don’t make this cheesecake, prepare not to win your office’s fall bakeoff. Just want to prepare you emotionally.

The recipe is here. This is the first cheesecake I have ever made that had a perfectly flat, smooth top. It was beautiful. I was really conscientious about running a knife around the edge and then letting it cool in the oven, so that might have helped

The sauce recipe is here. I posted on Facebook that I was eating it with a spoon like it was cereal, and something like 20 people liked it. What is that? Do people like that I’m praline-ing myself to death probs? :]

Praline-ing myself to death,

L

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2 Responses to “Pumpkin Week: Pumpkin Gingersnap Cheesecake with Pecan Praline Sauce”


  1. 1 timh November 16, 2012 at 5:50 pm

    Congrats on the win!


  1. 1 Pipe Dream #175: To Interpret Ambiguous Phrasing – Grandma’s Fabulous Orange Buns « piping dreams Trackback on February 20, 2013 at 8:31 am

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