Tuesday, October 19, 2010

From Cream Cheese to Pumpkin Cheesecake

Freshly made cream cheese made from half and half. This is approximately 16oz by weight out of 24 oz made from two quarts of half and half. It turned out very creamy and fairly light.

Then Joan got a hold of it and added some fresh pumpkin and a few more ingredients and made this delicious pumpkin cheese cake. It was light, and creamy and very good. Thanks Honey.

1 comment:

  1. That looks like a delightful treat for this time of year. Kudos to both the cheese maker and the cook! Yum!!