To me, autumn is synonymous with the explosion of all things pumpkin flavored. This recipe has subtle spice, is creamy, easy to make, lightly sweet, and the best part? Its free of any refined sugar (just honey), and with zero gluten/grains. Yet, it tastes exactly like a slice you would sample at the Olive Garden or Cheesecake Factory. Dont believe me? Try it yourself. You may never go back to the mass produced, processed stuff after.
While recipe #44 isn’t lactose-free, it is gluten-free and refined sugar-free, as well as totally and utterly tasty. Craving berry cheesecake but want a healthier version without all the added sugar? Your wish is my pleasure to deliver. Not only is this version lighter, its easier to make, requiring absolutely no baking and no waiting for hours and hours until the cake has cooled and set. This one? You can whip it up in 5 minutes flat and enjoy it right then and there. How sweet of a treat is that?
Yes, I am showcasing yet another cheesecake. But are you really so surprised? With the holiday season underway, I felt like this was a great opportunity to continue with the experimental cheesecake flavors. This dessert is also in one of the key Christmas colors! How is that for some thematic fun? For recipe #23, I decided to jump on the Matcha trend bandwagon.
Coming at you as recipe #21 is another lovely-to-look-at cheesecake. Cheesecake is simply the bomb diggity. It pairs beautifully with tea or coffee. Its the perfect recipe to whip up for any celebration or get together, as its an easy one and always a crowd pleaser. Plus, the possibilities for flavor combinations are wide open. Its rich but not overwhelming. Sweet but not too sweet. Creamy, totally delicious.
I have been smitten with this particular dessert (OK lets be real, all desserts) since I was roughly twelve years old. But the moment I truly fell in love with it was at my family’s little cottage where we used to spend a week or two every summer throughout my childhood, right on Lake Superior. Many of my most loved and nostalgic memories take place with our “camp” (as well called it) as the setting.
During the particular summer when I was first introduced to cheesecake, I was on the cusp of my teenage years, which is a period that comes with more free reign than being a child offers. I had my own money. I could actually buy certain things that I wanted, of my own accord. The power and thrill that came with that, watch out. I used some of my meager funds to purchase a box of Sarah Lee Cheesecake Bites, which I had never sampled prior to this summer. Since then, I haven’t looked back. My love affair with cheesecake has only deepened over the years.
A man I dated briefly about a year ago nearly caused me to fall out of my seat when he told me during our get-to-know-you conversation that 1. he was a professional chef and 2. his specialty? Cheesecake. My jaw dropped. The one heartbreak from that short and sweet handful of dates with this (another perk, admittedly beautiful) man? That I never had the chance to sample this supposedly earth moving cheesecake. Oh, the regret!
Recipe #9 (get excited, its a good one). It doesn’t get much more “New England” than this. And being a born and bred New Englander myself, this is one of the many things I have longed for since having moved to Europe.
When a beautiful thing called autumn comes along which results in an fiery explosion throughout the trees (Google: New Hampshire during autumn. You will see what I am talking about), the temperatures dropping steadily, consumption of hot drinks growing ever so enticing, boots, plaid and wool jackets coming out in abundance, scarves wrapping enthusiastically around necks and roaring fires beginning to occupy ones home hearth more and more often as the weeks continue to pass, one more stellar thing happens.
A massive onslaught of all things pumpkin flavored begins. Pumpkin pie, pumpkin pastas, pumpkin donuts, pumpkin lattes, pumpkin muffins and cookies, pumpkin pancakes (wink, wink) and yes, pumpkin cheesecake.