Tag Archives: cheesecake

Fall in love with Cheesecake

7 Oct

I saw this on Pinterest and am intrigued. I love cheesecakes and these little cheesecake bars look fabulous! It really looks like a “Fall” kind of dessert to me. Is it sort of true that along with wardrobes, desserts have seasons too?

When I think of “Fall” desserts I go to the basics: pumpkin pie, apple pie, anything cinnamon, etc. I like the idea of merging all the greatness of apple pie on top of a smooth and creamy cheesecake. What are your favorite desserts for Fall? What do you serve for dessert on Thanksgiving?


The Cheesecake Chronicles: Double Layer Pumpkin Pie

7 Nov

As I’ve pointed out before, I am an almost-homemade kind of girl. I love finding recipes that call for regular ingredients that are easily found at my local grocery store. Even more, I love finding recipes that offer short cuts!

I am not quite as ambitious as my dear cousin, Caasi. I used a ready-made graham pie crust for my no-bake recipe.

1/2 8oz. pkg. Cream Cheese, softened
1tbsp milk
1tbsp sugar
1 8 oz. tub of thawed whipped topping
1 graham pie crust
1 cup milk
1  15oz can pumpkin
2  4 serving vanilla flavor instant pudding & pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


First mix the cream cheese, 1 tbsp. of milk, and sugar with a wire whisk until its well blended.  Then very gently stir in half of the whipped topping.  This will make up the cream cheese layer of your double layer pumpkin pie.  Spread into the crust. 

Then mix 1 cup of milk in a large bowl with the pumpkin, dry pudding mixes and spices.  Again, beat with a wire whisk until its well blended.  Spread this pumpkin mixture over the cream cheese mixture. 

Refrigerate the pie for 4 hours until it sets.  When you serve it, top it with a dollop of the remaining whipped topping.

I’m not really a big cheesecake person, so this recipe is perfect for me.  The cheesecake taste is subtle in comparison to the pumpkin.  My better half, however, LOVES cheesecake so this was not quite enough for him.  But luckily he also loves pumpkin pie so it wasn’t totally wasted on him.

The Cheesecake Chronicles: Pumpkin Cheesecake

5 Nov

9:34pm: Okay so we at Whoopie Cookie decided to have a Pumpkin Cheesecake “Throwdown” (a la Bobby Flay on The Food Network). I was coming off a great cheesecake victory! My first ever and it was spectacular! Being that it’s Fall and the fact that I have a pumpkin food fetish, I decided to try cheesecake of the pumpkin variety.

The night started out great. I made the crust faster and with more confidence than the first time I battled cheesecake. I was feeling like a pro. In the oven it went and onto blending up the filling. Ugh… the filling. I let the cream cheese soften a little too much. It was kind of runny instead of creamy and I hadn’t even added the last ingredient, eggs. I decided to give it 5 minutes in the refrigerator to set… disaster averted. I returned the mixing bowl to my stand mixer, I was locked and loaded. Speed low, I added egg number one, threw away the shell… egg two next. Egg two cracked, into the mixing bowl…with half the shell that slipped its slimy way out! Oh no! I’m trying to stop the mixer before the shell was in a million pieces… but I turn the speed the wrong way- into hyper mode!! What the?!?! I finally got it stopped. I removed the bowl from the mixer and fished out the egg shell. Thankfully, it only broke into 2 halves. I stuck both hands in feeling for shell, I was a little happy to feel how silky smooth the filling was. I guess you call that the silver lining? I dodged, so far, two potential cheesecake disasters! I pour the mixture into the crust (now out of the oven). Perfection! I carry the tray gently to the oven and place it on the rack. I slide the tray and it gets stuck for a second… just enough time for the filling to cover the crust on the backside! (Insert expletive here…)! I shut the oven door and start to laugh… now I know what Julie Powell felt like while she was on her mission to complete the Julie/Julia Project! I know cheesecake is no Beef Bourguignon or boning a duck… to me, it feels pretty close! 35 minutes left until cooling time…

10:32pm: The cheese cake is out. I prepared the sour cream topping. I know it sounds gross, but it’s a mixture with sugar and vanilla so it’s actually good! I spread that on top and I have five more minutes until cooling time! By the way… it smell delicious! Who cares what it looks like, as long as it tastes good, right?

10:45pm: Waiting 45 minutes for cooling in the pan. If I can get past the removing of the springform side…

11:26pm: Only one more hour of cooling, now that the pan sides are off. Then I get to go to bed. It seems as though I may have pulled this off! Can’t wait to try a slice tomorrow… and Laura- if you are reading this- I am 99% sure I got all the egg-shell out! I’ll see you tonight! 😉

My Mt. Everest….

28 Sep

Call me crazy, but on the record hottest day in Los Angeles I decided to make cheesecake. I always thought it was so intimidating. I mean, something so delicious can’t be easy to make. I have flipped right past many recipes for cheesecake. I always wanted to just try once to see if I can do it and of all days.. I picked yesterday!

This cheesecake was my Mt. Everest. I was anxious and excited, but nervous for my graham cracker crust. I was desperate to get the right consistency and crossed my fingers that I had evenly pressed it to the pan with out cracking it. The actual filling was very easy to make, my stand mixer did all the work and it came out smooth as silk. I poured in the filling slowly and slid the pan gently in the oven.

It was agony sitting in the house with the oven on at 350 degrees for forty long minutes on such a hot day. When the timer finally rang, I took the cheesecake out of the oven and gently giggled it to see if it was almost set. It was perfect, but I was far from finished. The next part was the hardest… 5 hours of cooling. The yummy smell of cheesecake filled the house, but as Alton Brown always says… “your patience will be greatly rewarded.”

After 30 minutes of cooling on a rack, I had to use a small spatula to run between the crust and the pan to separate the two. The crust is so delicate, I was not looking forward to the next step. I had to wait another 30 minutes and then remove the spring form pan sides. I was imagining the cheesecake crust would crumble and fall off as soon as I removed it. I thought, “if I can just get through this”…and as I unlatched the side and the pan popped off… the cheesecake gods smiled down on me.. it was perfect. I did it! The crust didn’t fall apart, the filling actually set, the cheesecake didn’t crack…I made it to the top of my cheesecake mountain!

Of course I couldn’t enjoy a piece of my victory until today. I took a slice this morning to share with my carpool buddy, Laura. I told her that I reserve no judgement about eating cheesecake for breakfast, I had eaten my piece on my way to pick her up. I couldn’t wait until I got home! I don’t think any dessert lover could! It was smooth and delicious and the crust was perfect! I guess I worried it would turn out like those store-bought kind, bland, dry and cracked. I wish I could share a slice of victory with you all!

If I can survive, then you can too! I was thinking of trying a raspberry cheesecake with a chocolate crust. Any other ideas? I’d love to hear your cheesecake stories. Tell us what your favorites are, store-bought or homemade, or tell us about the time you tried to make one yourself.

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