So, we’re moving. Not my blog, but my physical body is moving to a different house. We bought a house about 1.87 miles away. Apparently having another kid and Jon getting a new job isn’t enough change in our life, so why not buy a house? Sounds like a brilliant plan to me. Ya know, we like to just pile it on, all at once. The saying, “when it rains, it pours…” Ya, that’s happening. All by our own choice, but still, woah, lots and lots of adjustments in life. Please don’t read any of this as complaining, because I’m not. I’m just expressing the thoughts fluttering around in my little brain.
The second we went into escrow I made a personal commitment to start using all the random food in our cupboards and freezer that I hoard for that rare time southern California might have a tornado, hurricane, snow storm, or zombie attack. I mean, I don’t really want to move 3 year old cans of cream of celery soup that I’ve been hanging onto ‘just in case.’ And I sure as heck don’t want to move half eaten bags of frozen mixed veggies. Behind those frozen mixed veggies is where I found this cheesecake. Heck no am I moving this thing, but that’s only because the second I saw it I had to eat it!! Thank goodness for the defrost button on the microwave. I stripped off the plastic wrap and the tin foil faster that you can blink. No joke. I’m fairly certain my hands were shaking as I peeled off the wrapping.
For the love of all things, THIS is the cheesecake of all cheesecakes. I mean, if you don’t like pecan pie or cheesecake, well, maybe this isn’t for you. But first, what the heck is wrong with you? How can you not like pecan pie or cheesecake?! Go get yo head checked! Second (I’m going to assume everyone does like them), you should make this, in fact, make 2 of them. And freeze one for later. Make them this weekend and freeze the second one for your Thanksgiving dessert.
Don’t forget to add some caramel sauce on top too. You’ll thank me later.
You might be wondering why I had this cheesecake hidden in my freezer to begin with? I made about 6 of these last fall for different parties, weddings, and holidays. I managed to save 1 pecan pie cheesecake just for me for later. Call it selfish, but I’m glad I thought of myself and saved and entire one of these babies all for myself. It was a very wise decision.
Freezer instructions: Wrap the baked and cooled cheesecake in tin foil, then in plastic wrap. Freeze for up to 6 months. To thaw, place the frozen cheesecake in the fridge for 24 hours, then slice and serve. if you can’t wait 24 hours, like me, leave it at room temperature for a few hours, or thaw in the microwave. BUT, I REALLY think waiting for it to thaw in the fridge gives it the best flavor and texture. You’e call though.
Recipe adapted from Bake or Break