This recipe is a mashup of Bill Smith’s Atlantic Beach Pie and Taste of Home’s Lemon Dream Cheesecake, with a little tweaking here and there. It’s everything you want a cheesecake to be: rich and creamy balanced with citrus and a hint of salt from the saltine cracker crust.
In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of Heidi Swanson’s Lemony Olive Oil Banana Bread because her blog (and this recipe) inspired it all. For my version, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.
Merry Christmas everyone! Tart fruit, a spicy gingerbread crust, and a healthy dose of sugar, makes this a show-stopping dessert perfect for the holiday. I recommend serving warm with a big scoop of vanilla ice cream on top.