Maine apples are the best and I love candied apples at the fair. Nothing says fall like getting sticky candy all over your hands and face while you try to eat fruit on a stick! One at the fair wasn’t … Continue reading
Every year we have an annual pumpkin carving get together. Everyone brings a pumpkin and I bring treats and cider. Nothing beats warm mulled cider. Well almost nothing, coffee at 6 am trumps everything. For treats last year I brought candy bars, the child in our circle of friends ate a bit too many and was off the wall! I had the worst tummy ache afterwards. So this year by request I made pumpkin spice cake. Jesse requested this and in the 8 years we have been together he has probably only ever requested sweets maybe 10 times. So whenever he does I almost always say yes. I made a 10″ cake and cupcake/muffins with dried cranberries and chocolate chips added.
Maine does Fall right! I lived in San Francisco for a few years and Fall there was very commercial and fake. Then there was the rest of the year which just felt like Fall without any of the perks. The leaves are changing, I can wear cute boots everywhere! And my favorite, dessert favors turn savory.
Today I made a Sweet Potato Coconut Cheesecake! I highly recommend trying this!
Sweet Potato Coconut Cheesecake
I did a basic graham cracker crust and baked it at 350 for 6 minutes. I also didn’t have ricotta so I used sour cream instead. In the photo for this cheesecake you will see that the center has sunk, if you wrap your springform pan tightly in foil then bake it in a water bath at 350 for 1 to 1 1/2 hours until it sets, barely jiggles, then turn off the oven, leave the cheesecake in there for 1 hour then refrigerate overnight. Then your top should be flat and baked evenly.
Wow that was a lot. I swear it is easier then it sounds!!