... And for Dessert

Suggested listening while reading this post: 

It's a little strange: I have almost no sweet tooth, but I love making desserts.  I always taste them (of course) -- and enjoy them -- but I can only take a bite or two, and then I want to eat a pickle.  Except for when it comes to salty or tart desserts, in which case I could eat a few nibbles more...

I especially enjoy making cheesecake, and so for our Labor Day weekend barbecue (http://sweettheresahomecooking.blogspot.com/2011/09/summer-close-out-cook-out.html) I borrowed from a few recipes I've been using through the years -- including my "pecan & graham" cheesecake crust (http://sweettheresahomecooking.blogspot.com/2011/09/sweet-theresas-pecan-graham-cheesecake.html) to put together my spin on a Peach Melba. 

Sweet Theresa's "Pecan & Graham" Cheesecake Crust

Suggested listening while reading this post (it's by the Light Crust Doughboys ;))

There are 3 components that make up a great cheesecake -- the crust, the filling, and the topping.  And while I like to change up my fillings (sometimes I make a more traditional cream cheese version, sometimes one with goat cheese and sour cream), and the toppings (the possibilities are endless here), I keep coming back to the same crust recipe over-and-over again.  And like almost all cheesecake crusts, it's really easy to make.