blue artichoke

I have just returned from the housewarming party with the results for the Spiced Pumpkin cheesecake with a Gingersnap Crust: no go. It tastes good, but had a sticky texture that made for a bad showing slicing and serving. The recipe had no topping for the cheesecake, so I borrowed a streusel topping from a pumpkin pie recipe. That's a keeper. The crust was soggy and not overly gingersnappy. Definitely not worth the trouble of grinding up the cookies to make the crust. The filling was good, but not outstanding. So, final verdict: toss the recipe. It was good, but not good enough. We have high standards here at the Ultimate Snackdown. So, it is still neck and neck between the Spiced Pumpkin Cheesecake and the Spicy Pumpkin Cheesecake. The winner may be determined by a vote. Should a proper pumpkin cheesecake be a creamier pumpkin pie, or a cheesecake with pumpkin flavor? Cast your votes now! There is a definite but subtle distinction here. Of course, there are four more cheesecakes to try.

I made three batches of chocolate chip cookies today for poker night tonight. Results will be posted tomorrow, even though I already know which one (of the three) wins.