As it usually happens, by the time I get around to figuring out a share-able recipe, very few people care anymore! But for accountability’s sake, here we go.
This recipe was a bit tricky because it came about by accident. I was making a sugar-free pumpkin pie and I made the mistake of using the recipe on the can of pumpkin which yielded WAY too much pie filling for one pie shell. Not wanting to throw the rest of the filling away, I played with my food and came up with a very yummy (but small and thin) crustless cheesecake. Here it is:
But those who have made cheesecake before know the methodology is a bit different from a pumpkin pie and so I wasn’t sure how this recipe went without me having first mixed up too much pie filling! That was my objective: to find out.
And I have!
I made a few noticeable changes to this recipe in its final format. Firstly, it’s a full-size cheesecake. Secondly, as such I baked it in a springform pan. You can still use a baking pan if you want, just make sure to refrigerate it a few hours before cutting it and use a pie knife to lift the pieces if you go completely crustless. OR you can try one of these delicious nut crusts I keep hearing about. If you have a good recipe, post it in the comments so your fellow Foodies can share in the love!
Thankfully my little nap only lasted 20 minutes (I had intended to only let the cake go about 7 more minutes) but it was just enough time to…produce really HUGE cracks!