This cheesecake is a proven crowd pleaser with my family, friends and co-workers. Recently at work, we started a monthly baking competition just for fun, and this last month was “Battle Cheesecake.” There were four of us who took time out of our busy schedules to make cheesecake for our coworkers to judge and determine the winner. The only rule we had was that the cheesecake had to be homemade. So in the competition, we had a turtle cheesecake, traditional New York style, double chocolate cheesecake bars and pumpkin cheesecake. We have some serious bakers on our team, so this was a stiff competition. When I tasted all four, it was even hard for me to make a decision. I eventually went with the pumpkin, and at the end of the day it was the overall winner.
A couple of tips for making a successful cheesecake: Make sure the cream cheese and your eggs are at room temperature. This helps to make sure you don’t overbeat the batter, which causes the top of your cheesecake to crack. You can also bake your cheesecake in a water bath. In order to do this, prep your spring form pan as expected, but then place it in a larger baking dish, and fill the outer pan with water until it comes up about half-way up the spring form pan. Enjoy!
Beth McDonald is a wife and mother and works full time in Des Moines.