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. T...