Pumpkin cheesecake sounds amazing right now, doesn’t it?
There is something about pumpkin blended with lots of rich spices that makes me feel all warm and cozy. The rich, deep flavors that make pumpkin so special will be equally appreciated whether the leaves of the trees are just turning color or the first blanket of fluffy snow is falling outside your door and the log stove warming your tootsies.
If you are trying to avoid grains and gluten as more and more people are, you’ll be excited to find a recipe that is easy and company-worthy. I’ve given my version a 5-star rating, as no one would ever suspect it’s ‘healthy.’
Recently, I experimented with Tasty Yummie’s Pumpkin Cheesecake recipe that’s made by blending cashews and pumpkin. My first attempt was pretty good, but it simply wasn’t spiced richly enough for us, so I tried it again and bumped up the warming spices. This time, it was just right.