Pumpkin Cheesecake

Hi guys!  I'm so sorry for not posting in a while!  So maybe it's a little late to posting pumpkin stuff, but better late then never, right?  Plus, this cheesecake is so tasty that you'll want to eat it year round.  There are 3 main aspects of this cheesecake that make it really yummy, so I want to walk you through it real quick.

1.  The Crust

In addition to serving as the foundation of the cheesecake, this gingersnap crust gives the creamy pumpkin custard a nice crunch.  While the gingersnaps have a warm, spiced taste, the walnuts balance them out.

2.  The Filling

Perfectly creamy and lightly spiced, this pumpkin filling is rich and perfectly complements the cookie-like crust of the dessert.

3.  The Topping

Don't be tempted to skip this step!  Adding a creamy and toasty caramel sauce to the cheesecake takes it over the top and makes it unique.  Make sure to spread the sauce when it is mostly cooled onto the cooled cheesecake.  It's a little hard to spread, but it's worth it.  Have extra caramel sauce?  Drizzle it on top of this popcorn and bake it a little until the sauce dries out a bit.

So that's it!  This recipe is the perfect way to use up the last can of pumpkin that you have in your pantry from Thanksgiving.  Stay tuned for a delectable roasted vegetable recipe !

The link to the cheesecake recipe I use is here.