I found this recipe on Pinterest, which is by far my favorite website of the moment. Pinterest gives me such great ideas for crafting, organization, and especially food! (If you’re reading this and want an invite to Pinterest, let me know and I’ll send you one!)
Now, I am not a fan of regular cheesecake, and not even the biggest fan of pumpkin (unless they’re my pumpkin oatmeal chocolate chip cookies). But I had a great pumpkin cheesecake from Whole Foods on my birthday, and found the recipe on Pinterest shortly after, so I figured I would give it a try. I’ve ended up making this recipe three times now – once as a test batch for Thanksgiving dessert (which I shared with former co-workers at P.F. Chang’s), the second time as the dessert for my family’s Thanksgiving, and a third time just for fun!
The brown sugar in the cheesecake gives it a great deep flavor, and I used a store-bought graham cracker crust instead of making my own crust like the recipe calls for. The recipe filled two regular sized pie crusts. The ingredients are simple and the cheesecake comes together pretty easily. The only time consuming thing about cheesecake is baking it, then cooling it in the oven, then cooling it at room temperature, and then finally setting it in the refrigerator. But this is well worth the wait, I promise!
I learned so much about cheesecake by making this recipe so many times. Since I don’t like regular cheesecake, I had no idea how sensitive it all is to temperature and how much time it takes.
Here are some pictures. Everyone who had this cheesecake (and I’ve shared it with probably over 35 people at this point, from co-workers to friends at a party to my family at Thanksgiving) gave it GREAT reviews!
Two pumpkin pies with homemade whipped cream on the table during Thanksgiving.