Most delicious Pumpkin Cheesecake. Made it for the first time last year on Thanksgiving and will make it forever on. It’s awesome.
This cheesecake is a bit of a twist on the traditional pumpkin pie. The combination works quite well–the pumpkin adds a velvety smooth texture and delicious flavor even if you’re not a pumpkin pie fan and the caramel topping goes well with the pumpkin cheese filling. It’s a bit of work with a lot of moving parts, but well worth the effort. The gingersnap crust is also a departure from the traditional graham cracker crust. If you don’t like gingersnaps you can always substitute graham cracker crumbs. You’ll also need a 9-inch springform pan. I love Sur La Table and Williams Sonoma for their pans.
I think I’m finally finished with the main dishes and desserts now. Actually, I can’t even imagine how we’re going to eat all this food, even twenty-two of us. I may have to subtract one of these desserts. OMG, how will I choose? Oh, whatever, I’ll make them…
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