We went to the Cheesecake Factory. They had two new cheesecakes for the fall season: S’Mores and Pumpkin Pecan.
In fact, I’m typing this from a sugar coma. They were amazing. Among the three of us, we couldn’t finish them. And we tried. I could have (and should have) made a meal out of the S’Mores cheesecake. It tasted just like S’Mores by the fire pit… OK, it tasted better.
Right now I’m kinda wishing I brought the part I couldn’t finish with me…
Cheesecakes are fast becoming a holiday tradition in our house. We love them. And I love to make them with my son. We’ve been cooking and baking together since he was able to stand.
We recently made an Oreo Cheesecake together. My son did it pretty much did it all while I read the directions and took the photos.
And the finished cheesecake! Yum!
And in this corner… Red Velvet Cheesecake weighing in at six pounds.
Yes, you read that correctly, a six pound cheesecake. While it may have been heavy, it didn’t taste that way.
I only make this recipe every couple of years mainly because it is time consuming. Plan on it being a two day process. I recently made it for Christmas.
This is what my limited counter space looks like when I bake a recipe like this.
The cooling process is time consuming. It has to cool in the oven for 30 minutes then another 30 minutes on the rack and finally in the fridge of eight hours.
The Red Velvet Cheesecake has two layers.
Finally, ready to be eaten. Drool, drool, drool.
Red Velvet Cheesecake is one of my favorite desserts to make. It is a special event dessert. And well worth all of the time. It is a knockout!
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