Adri Barr Crocetti

Tired of Pumpkin Pie? Make a Pumpkin Cheesecake. This rich and satisfying dessert will feed a crowd. No last minute fussing either. This is one you must make the day before serving. Or if you are really the plan ahead type, you can make it, bake it, cool it, wrap it up tight as a drum in plastic wrap and freeze it for up to two months. Thaw it overnight in your refrigerator.

I extend warmest thanks to Carolyn Thacker, cooking teacher par excellence, for this recipe. With grace, humor and selfless generosity she imparted her knowledge of cookery to me. I have made this cheesecake of hers for almost thirty years, making a change here and an addition there, but always holding true to Carolyn’s plan. Thanks, Carolyn for this recipe and so many others, and for the great times and all the laughs. Read more… »