If you’re wondering what it tastes like, it’s basically a banana nut cake, but with pineapple, which gives it this sweet, slightly tangy edge to it that is surprising and very tasty. No one expects to find pineapple in their banana cake.
To make this cheesecake, I started with my great-grandfather’s recipe. We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”
I figured it would be a good time to revisit the cream cheese mints. There’s something about the mint flavor that is so refreshing, don’t you think? And, I made them green, because it’s March.
My latest obsession is cake batter dip. Lawd have mercy, I can’t stop myself. The kids LOVE when I make this stuff. LOVE it. They basically fight over it, and I have to threaten them to get them to share.
Today the sun came out, I woke up in a good mood, and it was time to bake something fun… just for fun. I found some cream cheese in the fridge just begging to be baked with, and I figured my chocolate cake would taste amazing with a little cheesecake on top.
I love a good pumpkin roll. This year, I’m making my pumpkin roll into bars. This way, I can still get all the pumpkin-and-cream-cheese goodness without the rolling.
I know I should feel flattered when my family says, “Wow, this is good!” with surprise in their voices, after trying my latest dessert/snack concoction. But I don’t. I feel kind of offended that they would be surprised.
I learned a lesson from this cheesecake. If I keep a few items on hand, I can always have a quick and easy dessert, no matter how unprepared I feel. Having just a little foresight can save you a ton of worry and stress.
This batch of cream cheese mints caused me to exercise a vast amount of self control. I was self-controlling right and left so I could share these little goodies with my friends, who were obviously impressed.