Happy Sunday everyone! I hope you all had an awesome and spooky Halloween!
Is it healthy? No. Is it fantastic? Absolutely.
I’ve made cheesecake plenty of times, but this has been the most successful one yet, with no cracks! I’ve had no luck with water baths for cheesecakes- even when I wrap the pan in tons of layers of foil, somehow the water still boils over and gets into the cheesecake. It’s a huge bummer really, because cheesecakes take so many ingredients that once it’s ruined, who wants to do it again?
So this time I skipped the water bath, and I added a little flour to the mix to stabilize everything a bit more. It turned out beautifully, and it’s actually the only cheesecake I’ve ever made without a crack in it!
Plus, it’s pumpkin. If you aren’t craving pumpkin by now, I’d say it’s about time! We had a Halloween party with pumpkin carving, scary movies, and tons of comfort food, so this baby fit right in.
I really love cheesecake, so I’m super excited that this one turned out so beautifully! The truth is though, even with a giant crack down the center, it’s still cheesecake guys, and it still tastes awesome. Just cover it up with some whipped cream, and pretend it never happened!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!