So even though I’m in Florida, I can feel fall in the air. It’s mid-September, for crying out loud! And despite the scorching sun and abundant palm trees, I can feel the shift in the wind that means these long days are getting shorter, and the weather is getting milder. And with this shift, I find my heart is aching for some good old fashioned tastes of the season. I am yearning for hot apple cider and the smell of raked leaves… I am tired of summer salads and want to tuck in to comforting casseroles that lift my spirits and make me feel at peace with the world.
But the one thing that really says autumn to me is the delicious decadence of PUMPKIN. I’ve been indulging in every way I know how. I’ve got pumpkin-scented candles burning, I have hit Starbucks for my first Pumpkin Spiced Latte in YEARS, and last night, I baked a beautiful Pumpkin Cheesecake.
Believe me when I tell you that I would rather have made a plain old pumpkin pie. But I know my fiance, and he’s not that big on pumpkin (SACRILEGE!). But he does like cheesecake. So I took the best of both worlds and made this fabulous two-layer pumpkin cheesecake which could appeal to us both.
I also must add that my 19 month old son LOVED it and ate most of my piece!
What makes this so delicious is that it’s not overwhelmingly pumpkin-y. You get a hint of this seasonal favorite without forgetting that this is, in essence, a cheesecake. And as you can see from the photo to the left, there are two distinct layers to it. So I suppose that if someone REALLY didn’t like pumpkin, they could scrape off the top layer and just eat the plain cheesecake.
But I don’t recommend it! 😉
Anyway, on to the recipe!