But I'll tell you the real reason I chose to make Paula's PumpkinCheesecake. Not because I love pumpkin, not because it's perfect for the holidays, and not even because I can pop the whole thing in the freezer and pull it out when I need it
Make a layer of cheesecake and a layer of pumpkin pie. This year we're probably going to make this turkey, these sweet potatoes, stuffing using this gluten-free bread, pumpkin shaped rolls, mashed potatoes and gravy, cranberry relish, and maybe some beans like these or something, not to mention a million pies like this caramel apple one
Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it's generously covered in salted caramel sauce and finished with sweetened whipped cream
This No-Bake Pumpkin Spice Cheesecake makes a great alternative to traditional pumpkin pie. So you'll have to forgive me if I just skip over Halloween and focus on all things turkey and pumpkin
To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg. press foil up to side of pan to keep out water when baking cheesecake
Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it- Pumpkin Pie Cheesecake with Gingersnap Crust
These Pumpkin Spice Cheesecake Bars are the NON baker's solution to a Fall themed dessert. Pumpkin Spice Cheesecake Bars (adapted recipe source)Ingredients1 (16 oz) package pumpkin spice cookie dough1 ( 8 oz) cream cheese, softened1 egg1/2 cup sugarDirectionsHeat oven to 350 degrees
Add in the pumpkin puree and pumpkin pie spice and beat until smooth. To remove from the pan, run a knife around the outside of the cheesecake and then flip the pan over onto a plate
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