Thanks for out to Chef Melissa (the cooking diva) for a great holiday recipe combining what I think of as Pumpkin pie with cheesecake. Thanks also goes out to one of Chiriqui Chatter’s readers for providing the pumpkin. I had given up finding it in the stores in David. The recipe called for 16 oz of pumpkin and the can had 30. I divided it in half and have saved the second half. Guess what it will be used for.
I had plenty of cashews so I put a cup of chopped cashews in the crust. I guess I am just a little nutty.
I have been told that this was the best cheesecake yet. Way to go team!