Do you spend hours looking at recipes on the Internet? I’m embarrassed to admit that I do. I love looking at food blogs, and food sites. I spent a ridiculous amount of time trying to decide what to make for dessert for Thanksgiving. I grew up with Graham Cracker Cream Pie. Have you ever heard of it? It’s a simple affair. A graham cracker crust, vanilla pudding like filling and a meringue top. I don’t know why it’s called graham cracker cream when it has a meringue top, but it is. This year I wanted to shake things up a bit and make something different, but still pleasing. My plan was to make some kind of pumpkin cheesecake, and apple pie. The search for the best sounding pumpkin cheesecake recipe began, and then I couldn’t stop. I even asked my husband and friends to intervene because I couldn’t pull myself away. I wanted a cheesecake that wasn’t mousse like, or pie like. Finally, I decided to turn to Cook’s Illustrated. The recipes are tested repeatedly, and are reliable. I also liked the that this seemed as if it would be more like cheesecake and less like pie or mousse.
The result? This was awesome. Awesome is a much overused adjective but I beg your pardon and use it here. I’m not a huge fan of pumpkin pie. I can eat it, but I only make it to make other people happy. This dessert was loved by everyone including me, and no one missed the pumpkin pie. It was a very special treat, and such a nice change from the usual.
You should be able to see the recipe here. If you can’t let me know.
I served it with topping, but this is the last piece and it’s a couple of days later, hence no topping for the photo.