You’ve heard the saying, “Necessity is the mother of invention.” Well, it was definitely the impetus for this Thanksgiving dessert, as I was torn between pleasing my stepdad, Mike, who loves White Chocolate Cheesecake and my daughter’s boyfriend, Chris, who expressed a desire for Peanut Butter Cheesecake (which I considered but then swapped for pumpkin in honor of the holiday.) The combination of the two flavors was even better than I expected, with the white chocolate lending the pumpkin a good measure of sophistication.
For crust: Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides.
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This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes . I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake.
You know the story – girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued.
Preheat oven to 350 degrees.
I'll be the first to admit that I've been to Starbucks a little too often since the Pumpkin Spice Latte has been back on the market. There's something so lovely about spiced coffee... it makes you feel cozy and assures you that fall has truly arrived. I've been so impressed with the many food bloggers who have tried their hand at a copycat recipe, and there are a few I can't wait to try.
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake.
Yep...a cheesecake....If you are new to blogging or this whole food blogging thing you might be wondering why so many of us are baking and writing about cheesecakes this week.