Pumpkin Cheesecake and the End of AutumnPosted: November 30, 2012
Thanksgiving is over and done (long done if you celebrated Canadian Thanksgiving in mid-October), but that doesn’t mean we can’t enjoy some photos of a pumpkin cheesecake. I’ve made this twice, and it’s seriously the best. And I bought bourbon! (Just for this recipe, I promise.) It’s not a difficult recipe either, though it does come in three steps: crust, filling, top. Funnily enough, the last time I made it was in Estonia, where it was equally hard to find things like pumpkin and graham crackers. Never fear. It’ll turn out well no matter what. Even if you, like me, have to substitute butternut squash for pumpkin, maple syrup for most of the sugar, and “health cookies” for the graham crackers. On the plus side, unlike a traditional cheesecake, it won’t matter a bit if the top cracks. That’s what the sour cream topping is for.
My camera battery has been sadly languishing at my mum’s, so I’m indebted to my friend Stasya for taking all these nice photos. I was pretty haphazard about this, throwing in handfuls of this, pinches of that, so I don’t have anything close to a recipe for you. Find it over at Smitten Kitchen instead. I’d only suggest that you double the crust. There’s never enough.
Moscow is now a snowy winterland, with its scary iced-over sidewalks and bouts of freezing rain. But the boulevards especially look so nice. This one from Old Moscow, of the Chisti Prudi Boulevard (right near my flat) captures the feeling quite nicely. Happy winter, friends!