It’s about freaking time.
I should be used to random weather here in Wisconsin and yet, every year I am surprised.
For instance, yesterday we saw a high of about 70 degrees, if that. However, it was so humid and disgusting, we seriously contemplated turning on the air conditioning and starting a fire simultaneously, just to dry out the house a bit. I really hate it when everything feels damp. It’s gross.
Today, it finally feels like fall. And you know what that means!!
PUMPKIN!!!!
Whoohoo!! For the first pumpkin dessert of the season, I made these mini Pumpkin Cheesecakes. They were so good. I’m a fan of really creamy cheesecake instead of the dry almost cake-like cheesecakes and these delivered perfectly! The gingersnap crust is a favorite of mine too. Way better than a graham cracker crust if you ask me. These were gluten free to boot! Not that there’s much flour in the cheesecake part, but the gingersnap cookies were gluten free as well. I have some friends with Celiac Disease and these got their stamp of approval!
Looking for an easy, make-ahead Thanksgiving Dessert? These would totally fit the bill!
If you’re looking for a recipe to go from here’s a start Paula Deen’s Pumpkin Cheesecake. I adjusted things slightly to make these gluten free and subbed in the Gingersnap Cookies for the Graham Crackers. Either way, these are delicious!
Ann
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