Dulce de Leche Pumpkin Cheesecake #TheCakeSliceBakers
Ahhh, Fall. Like any good, basic millennial woman, I love me some pumpkin spice. And caramel. And cheesecake. So of course I chose to make this Dulce de Leche Pumpkin Cheesecake. DUH. Check out the links at the bottom of this post to see what the other bakers chose! Cheesecakes are famous for being kind of finicky (the water baths, and all). I was surprised to see that this recipe DOESN'T call for a water bath. You simply fill a skillet with some water, crank the oven temp to 400, and the steam works its magic. Rebecca Firth emphasizes the importance of room temp ingredients. I left my cream cheese and sour cream out for an hour or so to warm up. Unfortunately, while the ingredients were coming to room temp, I forgot that I had 2 whole blocks (16 oz) of cream cheese in the mixing bowl instead of the 14oz it called for. Oh well. It was extra cream cheesy. Cheesecakes are also famous for cracking... which mine did. But it was probably because of my inattention to c...
