Pumpkin cheesecake with three-chili powder
I baked a pumpkin cheese cake
for my company’s Thanksgiving potluck lunch. To make it “not just another pumpkin dessert”, I added ground dried chili. It’s the same mix that I used for my Texas chili
, consisting of dried ancho, guajillo, and pasilla chili, ground in a bladed coffee grinder. I used 1 teaspoon of the mix in the recipe. I tasted the batter and I thought
it was spicy enough, but I guess the raw batter obfuscated the actual spiciness and the cheesecake turned out to need a bit more heat. And that was despite my sprinkling another teaspoon or so on top of the cheesecake post-baking. (BTW, if you taste raw batter with eggs in it, spit it out, don’t eat it. 🙂 )
I reserved a couple of tablespoon of the “plain” cheesecake mix and piped stripes on top of the cheesecake’s top pumpkin layer, then drag a skewer across the stripes to make the resulting pattern. The batter was liquid so the design was not as sharp and crisp as I would have liked: by the time I put the cheesecake into the oven, the design had begun to “bleed” a bit and became slightly blurry. Next time, I would wait until the very last moment before putting the cheesecake into the oven to decorate it so hopefully the top would start getting baked right away and not have time to bleed out.
Oh, and the cheesecake was quite well received 🙂 .