116 Source: Martha Stewart Living, December 2003 1 hour 10 mins Makes one 6-inch cake Total Time Prep Yield The Food Newsletter Great tips & recipes delivered to your inbox. Ingredients 4 tablespoons butter,
Our "pumpkin pie" cheesecake is rich with cream cheese and sour cream over a cookie crust. But its highlights are whorls of butternut squash puree (milder and a hint sweeter than standard pumpkin filling).
Topping cheesecake with shimmering fruit is nothing new, but we spun this one in two fresh directions: We swapped out the expected cherries for ruby-red rhubarb-raspberry gelee, and we baked the whole