Sunday, November 26, 2006
Pumpkin Cheesecake with Vanilla Pudding
Here's the promised picture of the pumpkin cheesecake (recipe here). It was most excellent, especially with the vanilla pudding. The fresh vanilla in the pudding really made the flavor pop. The pudding recipe is a really simple one from Very Vegetarian that we do from time to time. Mix 1/3 c. sugar, 2 1/2 Tbs. cornstarch and a pinch of salt in a saucepan, then whisk in 2 c. soymilk or Silk creamer. Cook over medium heat continuing to stir frequently until it's nice and thick then add 2 tsp. vanilla extract (or 1 tsp. plus the insides of one vanilla bean) and 1-2 Tbs. margarine. Then refrigerate until it's cool.