You know, it isn’t very often that I see a recipe, say that I’m going to make it and then actually make it. I am lazy. I’ll bookmark recipes and never get around to them. So in a week where the temperature suddenly spiked to 95 degrees and I had a cranky 3 year old, if I was compelled to make something- you know that I thought it must be good.
Pumpkin Cheesecake via Brown Eyed Baker. I won’t even post the recipe here, or try to win you over with my sad pictures. Her post is really all you need to get you excited about adding this to your Thanksgiving dinner. Or earlier.
All I read was Pumpkin Cheesecake with a Gingersnap crust, and I knew that I had to make this. I mentioned it to TheBoy, who informed me that I needed to make this right away. You know, just to make sure that it would be okay to serve for Thanksgiving.
I made it, and the consensus is that this is amazing and a worthy replacement for pumpkin pie (and my in-laws are not ones to change up their holiday meal lineup). You might think that cheesecakes are tricky- but honestly, with a water bath you get a great cheesecake. You just have to overcome your fear of sloshing around hot water when you pull the cheesecake out. But it’s worth the pay off!
*Jedi Mind Trick* You will make this…