The warming taste of cinnamon, ginger and cloves spice lend depth to this luscious pumpkin cheesecake. It's handcrafted by chef Jamie Cantor and her team at L.A.'s Platine Bakery, who gently bake the smooth, rich cake in a water bath to give it authentic New York-style richness. A crunchy graham cracker crust provides the perfect counterpoint to the fresh, tangy-sweet flavors of premium cream cheese, California dairy and real pumpkin puree, highlighted by the richness of Nielsen-Massey vanilla beans. Keep the cheesecake in your freezer, then simply thaw and serve as an easy, elegant last-minute dessert for a dinner party or other special occasion. Cake is 8" diam., 2 1/2" high, 3 lbs., 8 oz. (serves 12-16). Shipped frozen. Made in USA.
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