Sunday, October 30, 2011

The. Best. Cheesecake. Ever. EVER.

If I knew a recipe existed like this, I would have made it a lot sooner. Ready for this mouthful of a description?

And, go:

Pumpkin white chocolate cheesecake with a gingersnap/pecan crust. Topped with a homemade sweetened whipped cream, caramel sauce AND candied pecans. AMAZING

The crust was crumbly and perfect. The cheesecake had just the right amount of pumpkin taste with just a hint of white chocolate AND that perfect balance of creamy/crumbly cheesecake texture. The whipped cream was delicious...I want to make it all by itself and just plop it in a bowl and go to town with a spoon. Oh, and the candied pecans? I wanted to lick the pan while they were boiling in brown sugar, butter and corn syrup, but I decided it might not be worth the mangled tongue. I did go against my better judgement and eat one while it was still cooling though. Mistake. My tongue was numb for ten minutes.

This cheesecake is incredible.

I had to have a slice before I took a picture, revealing my slightly sunken in cake...oops. Oh well, I'm not going for perfection here except for when it comes to taste. This was perfect.


  1. My mom just recently sent me the Our Best Bites cookbook, and so far it's been a huge hit. Just made their pumpkin pie shakes from the website, scrumptious. But this is a work of art. Bravo :)