Every year on Father’s Day in our church, we celebrate the Father’s by making pies. (Ahead of time, not at the church.) After the service, all of us mom’s and kids get behind the big long table filled all of sorts of goodies and we serve, the Father’s and Grand-Father’s first, so they can get first pick of what pie or treat they would like.
We did our Father’s Day church celebration a bit earlier this year. Josh’ family ( whose dad is the pastor of our church) was/is going to be out of town for the actual Father’s Day. As someone who likes to bake, Josh could choose from any dessert he wanted. Josh decided that this year, he would like Cheesecake. So he went through my Cheesecake magazine and picked the one that suited his cravings the best…a Peanut Butter Cup Cheesecake. I wasn’t surprised at all, seeing as though a combination of Peanut Butter and Chocolate is his weakness… other than me of course ;)
Before I go any further, let me just say that this is NOT a dessert you want to be making at 11:30 at night! Josh and I had the rare opportunity of basically having a whole day and night as a date just for us ( thank you again, Mom and Dad) we spent the whole day hanging out, having dinner, and then we saw Super 8 ( which btw is a great movie). Anyways, our date went later than expected and on the way home, I realized I hadn’t made anything for our celebration at church the next day. So, at 10:30pm, we stopped by the store, picked up all the ingredients and then headed home. During this process of baking, I was really tired. So, I did not take any pictures of me actually making the Cheesecake. It was dark and late, so the pictures wouldn’t of been that amazing anyway. Anyhoo, there are a few steps for after the Cheesecake has finished cooking to do. Like waiting for it to cool for an hour before transferring the dish to the fridge. It was at the point where the Cheesecake was baking in the oven that I fell asleep on the couch. Like Asleep, as in, where the Cheesecake was done baking, Josh awakened me, where I then, snarled something rude ( I am not polite when I’ve been awoken from a sound sleep) at him as I checked the cheesecakes springiness before heading up the stairs and where I fell face down into the bed and fast asleep. Josh, on the other hand is wonderful…and stayed up the extra hour so the cheesecake could cool and then be placed in the fridge over night. He is a wonderful husband and very deserving of this particular dessert.
The few shots I was able to get of this dessert while I was serving up the fine Father’s of our congregation are far and few between. But this is one photo, I was able to grab:)
There weren’t actually any slices yet, but this is what the cheesecake looked like when I walked away from the table. I got several compliments on this cheesecake and I believe this was probably one of the more challenging ones I’ve made. However, very worth the time to make it.
This recipe is linked to:
Alli N Son’s Sweet Tooth Friday, Comfy in the Kitchen’s Feasting in Fellowship, E Kat’s Kitchen Friday Potluck, My Sweet and Savory’s Let’s Do Brunch, This Chick Cooks’ Recipes from Blogland, Sweet as Sugar Cookie’s Sweets for Saturday, A Well-Seasoned life’s Sweet Indulgences Sundays, A CupCake Apothecary’s A themed baker’s Sunday, My Sweet and Savory’s Meatless Mondays