I added a can of pumpkin puree to the cake, I made chocolate and caramel ganache to top the cake and whipped up some maple cream. A necessary treat for Sandy, the storm that’s whipping through the Northeast.
There’s no recipe for the cheesecake; follow the directions on your box and add 1 15-oz can of pumpkin puree. I added about 1 tsp cinnamon. When the cheesecake cooled, I topped it with the chocolate/caramel ganache mix and placed the cake in the refrigerator for about an hour. I then added a web design using the caramel ganache. You can find chocolate ganache instructions here and caramel here. I added about 1/2 c caramel ganache to the chocolate.
It’s a dense, firm cake that can be sliced into the thinnest of slices; nice to have treats throughout the day.
made chocolate and caramel ganache to top the cake and