We’d wanted to try our hand at making cheesecake for a while, but didn’t want to make just a plain one. We were browsing through the usual fruit and chocolate recipes when we noticed a pumpkin one and remembered that we had an unopened can of pumpkin in our pantry, and the rest is history.
Since the recipe only took half our can of pumpkin, we ended up making this one twice in quick succession, which turned out to be a good thing. The first version did taste very good but we’d stirred it by hand and there were still lumps of cream cheese in the cheesecake. The second time around, we used an electric mixer and the result was much smoother. In both cases, we couldn’t find a pre-made graham cracker crust, so Austin took the time to grind graham crackers with a mortar and pestle. Thank you, Austin!
The resultant crust was stiffer and sturdier than a typical crust, a good complement to the softness of the cheesecake. The dish had a layer of plain cheesecake on the bottom with a layer blended with pumpkin on top of it, and the contrast between the two worked to its benefit. If you like cheesecake and you like pumpkin pie, you’ll probably like this, too.
As a cook who had been afraid of trying cheesecake for some time, Austin has this to say: It was surprisingly simple! You too can make cheesecake without having to dread some difficult finicky step or twelve!
Modifications: None. Next time, maybe make a little more, the cheesecake was kind of thin.
Modifications: We made this crust three times in rapid succession. It came out better with 8tbsp butter rather than 6.