|Instead of the can of pumpkin called for in the recipe, we used 2 cups of roasted and pureed Seminole pumpkin|
Friday, November 15, 2013
So when my thoughts are not occupied with something pressing at any particular moment, I'm usually thinking about some food that's been in my head. I will usually not rest until I get it. Pumpkin cheesecake has been on my mind for about a week or two, ever since a friend celebrated a birthday and posted a photo from her trip to the Cheesecake Factory on Facebook.
I'd thought many times of zipping down the street to the Cheesecake Factory to pick up a piece, but I'm trying to make better decisions about food. So what do I do instead? I make a whole freaking cake. But man, this cake was freaking good. All I can say to justify it is that I grew the pumpkin myself, so surely the calories don't count as much. Plus, the recipe makes a pretty dense and generous cake - plenty to share with others. I used this recipe - all those perfect 5 star reviews were no joke. This was an awesome recipe.