The amazing Emily over at Back to the Cutting Board posted this fabulous looking cheesecake on her blog just before Thanksgiving. I immediately bookmarked it and made it right afterward. Her cheesecake came out much prettier than mine, and my crust was a little difficult to deal with, but overall it was a fabulous addition to our favorite dessert list!
Emily created this recipe based off of her equally tantalizing recipe for Black and White Chocolate Cheesecake Supreme. I’ve also added that yumminess to my bookmarks. It actually looks similar to my Brownie Mosaic Cheesecake, which now that I think about it, I really must make again, it was so good!
Anyway, on with this recipe. It’s a little time consuming, however the results are worth it. The flavor is marvelous, I just wish I knew why my crust ended up so difficult to cut. it was chewy, but hard to get a knife through.
Here’s Emily’s recipe, be sure to visit her blog and subscribe, she offers lots of fabulous goodies! I followed her recipe pretty much to the T, and I cannot find my notes anywhere (why do I do this to myself all the time??) so I’ve just jotted down what I remember. :-p
Swirled Caramel and Pumpkin Cheesecake Supreme
adapted from Back to the Cutting Board
Overall, 2 thumbs up fabulous!
Swirled Caramel and Pumpkin Cheesecake Supreme Print
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit https://amandascookin.com/p/subscribe-to-newsletter.html