Have you ever noticed how many perfectly competent, as well as excellent, cooks shake in their boots at the thought of making a cheesecake? (Also homemade pie crusts, but that’s a different post!) This always surprises me, because cheesecake is actually one of the easiest desserts you can make. It’s not that you can’t find very complicated cheesecakes – they’re out there, and I’ve made them, too – but most of your cheesecakes are fairly simple and almost foolproof.
Take this pumpkin cheesecake, for instance.We decided that this year for Thanksgiving I would forego the more traditional pumpkin or apple pie, and make a pumpkin cheesecake instead. I have a couple good recipes for pumpkin cheesecake that I know to come out well. In deference to my host who cannot eat nuts, I eliminated the pecan or walnut praline topping, and made a substitution in the crust ingredients. Instead of the called-for graham crackers, I used gingersnaps. Note – the crust has only 2 ingredients – ginger snaps and butter. Easy, right?
More simplicity – the filling is all made in one bowl, – cream cheese, sugars, eggs, pumpkin, cream and spices. It doesn’t really get much easier than that! It came out creamy and delicious, and although it called for 1-1/2 teaspoons of pumpkin pie spice, you couldn’t go wrong by making that 2 teaspoons.
Feeling more confident yet? Cheesecake is really an easy dessert – easy on the cook, easy on your busy schedule, and easy on your hungry guests eyes!
p.s. If anyone would like to try my recipe, just leave a comment, and I will scan it or type it up.
Still A Dreamer 