3. Ginger Snap Caramel Pumpkin Cheesecake
I have always said that I loved baking and cooking the most during the fall season and it is because of treats like this that totally explain why. Gingersnap caramel pumpkin cheesecake is soooo good! You’ve got a yummy gingersnap cookie crust filled with creamy cheesecake that has been combined with pumpkin puree.
It’s like a little slice of the first Thanksgiving on your plate. Okay, I don’t know if the Pilgrims enjoyed this dessert but it would have been cool for them if they did! Making this cheesecake for the holidays might be a very good idea, but I know I’ll have to make at least two of these pies in order to satisfy all of my guests.
We are a family of dedicated cheesecake eaters so this dessert will most certainly go fast. Do you think it would pair well with whipped cream? I guess there is only one way to find out!
Recipe and photo courtesy of The Pioneer Woman.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Some folks report problems with the caramel over-hardening the crust. Please leave the caramel out if you’re concerned about this happening—I believe it depends on the brand of caramel used. – Ree Drummond
