Hasn’t fall sneaked up on us this year? It seems like only yesterday that I was at the beach, eating ice cream or searching for a place to cool down—library, movie theater, shopping mall, wherever. This summer in the Pacific Northwest was exceptionally hot, so I’m welcoming fall with wide-open arms, a big grin and a slice of cheesecake.
My favorite pie is pumpkin and my favorite dessert is cheesecake. That’s why, for me, combining these two is the best idea ever. The first time I tried a pumpkin cheesecake, I was hooked.
I love the smell of cinnamon and cloves. It’s so amazing how those flavors can define an entire season. Once the weather gets crisp, all I want to do is curl up on the couch with a cup of hot tea, my favorite blanket, a good book and, of course, a slice of cheesecake.
This recipe for Pumpkin Spice Cheesecake with Salted Caramel, Candied Pecans and Whipped Cream is one I have been working on for the past few years, and it is now a favorite of mine. The consistency is that of a creamy pumpkin pie. The crust is made of graham cracker crumbs, butter and sugar. It is wonderfully sweet and crisp. In fact, you could argue that it’s the best part of the pie! I like to cover the cheesecake in a salted caramel sauce because the flavors of pumpkin and caramel pair so well together. The crunchy candied pecans add texture and depth to an otherwise uniformly creamy and smooth dessert. The whipped cream is like the icing on the cake. It enhances the deep flavors of brown sugar, cinnamon and spices while adding a bit of a neutral balance. This cheesecake is the ultimate comfort food.