The Process of My Pumpkin Cheesecake

 



That above is a pumpkin cheesecake I made from scratch. Why? I’ll tell you.

Reason:

I first had this at the Barnes & Noble café and theirs tasted delicious! But because of the pandemic, I haven’t gone back there. It could be open, but I feel that many places are worthless until we’re back to typical life.

So, I decided that I wanted to make my own. I also had leftover pumpkin for something else I cooked and I had to use it, otherwise it would rot. I finalized with pumpkin cheesecake.

Process:

The process was no easy task. I had to make the crust with graham crackers and butter. Then I had to mix everything else. I cannot remember every ingredient, but it did overwhelm me to the point that I kept putting it off. My mom suggested to break the steps up into little ones at a time.

After the cheesecake finished baking, I had to let it chill for several hours. Then I took it out and decorated it with stabilized whipped cream, but I used cream cheese instead of unflavored gelatin. The recipe called for that. I also chopped pecans and sprinkled them around the interior of the whipped cream.

Result:

It tasted good, but was dense. I could not finish a whole piece. Despite using the amount of sugar that the recipe asked for, the cheesecake did not taste very sweet, unlike the Barnes & Noble one.

Regardless, my family enjoyed it and so did my dad’s staff at work. I also really admired the way I decorated the cheesecake as did everyone else.

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