I’m pretty sure this Pumpkin Cheesecake is the best cheesecake I have ever made.
And now I am addicted to making full blown, BAKED cheesecakes.
The possibilities of flavor combinations are running through my mind, and I can’t wait to make more.
But first – Pumpkin Cheesecake.
Last Friday I shared a No Bake Pumpkin Cheesecake recipe on the blog. It’s quite delicious in it’s own right, but there is a drastic difference between the no bake version and the baked version.
The baked version is thick and creamy in texture, with an unexplainable lightness to it. It’s like eating a pumpkin pie in cheesecake form.
Basically, I’m hooked.
Last week I experimented with a gingersnap crust and it was the perfect addition to my no bake cheesecake. This time I added some pecans and graham cracker crumbs to the mixture. It added so much more dimension to the cheesecake.
I don’t know what I love more… the cheesecake or the crust!
I drizzled the cheesecake with some salted caramel sauce that I had in my fridge.
(Necessary to keep salted caramel in your fridge, and also to drizzle it on this cheesecake)
I’m going to take this moment to inform you that making a legit baked cheesecake is not that hard. I was a little nervous at first to make a real cheesecake, but it was actually really easy. Don’t be scared.
Put this dessert on your Fall baking list. Do it!