So I’m scrolling through Facebook last week and as usual I see recipe after recipe in between the posts that I would love to try but they aren’t grabbing my full blown attention until the most magical recipe pops up in my feed. A recipe for Pumpkin Spice Cheesecake! You read that right, pumpkin and cheesecake in the same title! I figure it’s fall so why the heck not! Immediately I watch the short little video, look up the ingredients, and begin to plan out my grocery store trip. I didn’t have a spring pan so I bought one just for this recipe. Once I had all the ingredients the recipe called for I went home and began preparations.
The link for the recipe is here: Pumpkin Spice Cheesecake Recipe
So let me begin by saying I should have read the full recipe before committing to making this. Not that it would have stopped me but perhaps I wouldn’t have started it at 7 o’clock in the evening on a Saturday.
I began making the cheesecake batter then the crust. Once I’m ready to combine the two and back is when I came across what’s different. The video shows pouring the batter into the pan with the crust then it goes straight to ‘Bake for 85 minutes.’ Then the video shows it all done, opening it up, and pouring the caramel on top. Easy peasy. Unfortunately the recipe actually says to “Double wrap the spring pan with foil making sure to cover the bottom. Then place pan in a large baking dish and then place the baking dish in the oven and pour enough boiling water to reach halfway up the pan. This is where I was like, “Do what!?” Keep in mind everyone that I have never made a cheesecake EVER! So I didn’t know this was normal. I’m sure someone who is used to making cheesecakes knows this already. I really didn’t have a baking dish big enough for the pan but I made do with a broiler pan and the boiling water did reach about to the middle on my spring pan although it’s dangerously close to the edge so I’m praying the water doesn’t boil over into my oven.
Once it’s all in the oven I bake it for 1 hour and 25 minutes on the dot. Then it tells me not to take it right out of the oven and to let it cool gradually so the recipe mentions turning the oven off, opening it slightly, and letting the cheesecake cool in the oven for an hour. Again my mind was like, “Uhhhh.” But I did as the recipe requests and prayed that neither of my cats took this as a challenge.
The recipe then says to let it cool for 3 hours. At this point it’s 9 o’clock at night so I had no intentions of eating it that evening. Okay, I’m lying I would have but the recipe said to let cool for 3 hours or overnight so I took the cheesecake out of the oven, unwrapped it from the foil, and placed it in the refrigerator.
The following morning I was pleasantly surprised. It looked and smelled, might I add, amazing!
It wasn’t quite as thick as I would have liked but nevertheless it actually looked like a cheesecake and had no cracks which I hear is a big deal so yay me! Now it was time for the caramel. Which looks pretty at first but it makes a huge mess on my cake container. I let the caramel cover the top then squirt some whipped cream around the edge and middle and DONE! It calls for pecan pieces but my teens don’t care for nuts so I let it be and it looked even more amazing!
This was the pretty picture before the caramel made it’s way all over the cake container and down into the creases.
Finally I cut a piece and dive in and let me tell you it tasted like Heaven!! So much pumpkin goodness!! The ginger snaps in the crust with the graham crackers make it for me. I’m never a big crust fan. I’ll usually eat the cheesecake and leave the crust but I ate every last bite of it.
I’m very happy with how my very first cheesecake came out and I’ve learned a few things along the way. I know they have to make the videos kind of short for Facebook because most people won’t sit and watch one for very long but the whole wrapping it, another baking dish, and water would have been nice to know. However, had I taken the time to actually read the entire thing I would have known so shame on me.
Delish hasn’t let me down with a recipe and this one lived up to the hype.
Now excuse me while I go eat some more of it in place of dinner.
Side note: I do not condone eating cheesecake in place of dinner most of the time and won’t let my teens do it but this momma feels like indulging every once in a while. I’ll diet when it’s gone.
Pass the pumpkin goodness and the wine!
Thanks for reading! If you make your own please feel free to share your pictures on here!