I had initially wanted to make a chocolate cheesecake but decided to opt for a pumpkin swirl cheesecake instead since I had some leftover pumpkin puree. I started making a few mini cupcake size cheesecake but found it hard to create the swirl, so I decided to throw everything into a baking tray instead. Heh heh……

The swirl is easier to create in the baking tray but the colour of the pumpkin tends to blend into the cream cheese so it was not so obvious. Previously, when I mixed the puree directly into the cream cheese, the result was creamy like texture which I do not like as I prefer dense cheesecake. However, I’ve seen some bakers using the pumpkin pie filling which produce great result, so maybe I need to change the puree to filling. If anyone has experience making a dense pumpkin cheesecake, feel free to share your tips with me.

Categories: Cookies & Cakes

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