I know this is a little delayed, but better late than never aye?

We didn’t have any canned pumpkin here in my local stores, but fresh pumpkins are a dime a dozen. Figuratively, speaking. Pumpkin or labu is better known as a vegeratble dish in coconut milk, best eaten with rice. Hardly ever in cheesecake, so I was thrilled.

I boiled the cubed pumpkin and pureed the flesh. Was worried that it would be too watery,but mine was thick, no problems there. I didnt have any 9″ springform but I do own a 10″. So there it goes, the gingersnaps base.

As expected, it didn’t go up the sides. But I looked at Marie’s cheesecake and thought the not so high sides are attractive too. Why not!

I made the Caramel Glaze and although I read Rose’s comment on it would come off as a big gob if the temperature was too high, I just exactly that!

It came off in one big gob.

Worse, my cheesecake was drenched in seeped water from the waterbath. I kinda suspected that since I saw bubbles in the water during baking time. I was red in the face but I had hopes, you see.

Taste-wise. It was super-nice. Although the caramel came off in one big gob, it was fought over by my girls, especially where the pecans were.

I think I would definitely make this again in the future. maybe quadruple my warpping of the pan.