I’ve always marveled at pictures of cheesecakes from the Cheesecake Factory and other fancy restaurants. A cheesecake always seemed like a complicated and daunting dessert to make which is why I often refrained from attempting it when I initially got into baking.
Nonetheless, as my Aunt’s annual Thanksgiving dinner approached last year, I felt drawn to the idea of finally giving it a try.
I had a can of pumpkin puree conveniently waiting in the pantry at home so I first planned to bake a classic pumpkin pie like those that are always found on the Thanksgiving dessert table. However, while I love pumpkin pie and look forward to it every fall to accompany my usual Chai Tea Latte from Starbucks, I wanted to make something more versatile and challenging for a change. I debated between a spiced pumpkin cake, a pumpkin roll, or a pumpkin cheesecake…
I love baking so much that I truly considered making all three! I probably would have but I knew there was already going to be a lot of wonderful desserts offered (mainly, very generous amounts of pumpkin/apple pie and scoops of vanilla ice cream). I realized that it would be better to try and complement those treats by making a dessert that’s slightly less sweet but still rich, fancy, and fall-themed.