This month we were to make Creamy Pumpkin Cheesecake from our new book The Cake Book by Tish Boyle. First off I notice it is decorated with ginger spiced pumpkin seeds and I don't do ginger but no problem, I can just leave that out.
Next I have to worry about getting the canned pumpkin. I imported some for last year's Pumpkin-Chocolate Chip Pound Cake (my first ever bake with The Cake Slicer Bakers but I didn't really want anything else from the US so didn't fancy paying the delivery charge just for this one thing. However, a friend let me know of a place that sells US things quite near by. (Mains Of Drum for anyone local who is interested - quite a nice selection of classic American goods.) So, I took the boys for a trip to get some and managed to get two tins of pumpkin. All set to make the cheesecake.
Somehow, though, I just kept putting off making it. There was always something more important to do. I finally decided that I had to get it done and it dawned on me that I wasn't getting on with it as I didn't really fancy pumpkin cheesecake and wasn't sure that anyone else in the house would particularly want it either. But I had bought the pumpkin.
It suddenly became clear - I would use the pumpkin to make last year's cake instead as we had all loved it.
I made two of the Pumpkin-Chocolate Chip Pound Cakes. The only difference from last year's one was that I changed the walnuts to pecans and I used a bar of dark chocolate chopped into rough chunks instead of the chocolate chips. Oh, and I had enough batter to make about 8 cupcakes too.
I must say I would choose cake over cheesecake any day.
If you want to see the cheesecake, though, please go and have a look at the Cake Slice Blog Roll.