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- Ready for the Oven
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- In the Roasting Pan
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- Final Product
My parents hosted us for Thanksgiving this year and I had only one assignment: Pumpkin Cheesecake.
The recipe isn’t too demanding, except 1) it’s very important to plan ahead so that the eggs and cream cheese come to room temperature 2) mixing between each and every addition makes the recipe a little fussier than is fun and 3) doing the waterbath is a new experience for most of us. Planning in advance to bring the cream cheese and eggs to temperature is easier said than done. You don’t want the cream cheese to end up too warm. So when children and a dirty kitchen conspired to make me start later than I had planned, I ended up shuttling the cheese and eggs between countertop and refrigerator trying to keep them safe, yet still at room temp when I needed them. You will be relieved to know that no one died or got sick!
The directions suggest running a knife around the side of the pan while the cake cools. But unfortunately I think this damaged the sides of the cake. How can I make the sides look better?
Fortunately, despite shortcomings in presentation, the cake was delicious and seemed to be appreciated by all. It had just the right level of spiciness. The graham cracker crust was my favorite part–it was spiced as well, and just delicious.
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[...] Cheesecake bars are a good alternative to pumpkin cheesecake when you need a simpler recipe (these require no water bath and cool much faster) and have a larger [...]