Everyone loves pumpkin pie, and who can blame them? It’s a traditional fall/winter dessert perfect for holidays like Thanksgiving because, well, what else are you going to do with all those leftover Halloween decorations?
Of course, you don’t have to carve an actual pumpkin to make pumpkin pie (canned pumpkin is readily available in every store this time of year). We do, however, have a simple method of making fresh, homemade pumpkin puree using a slow cooker and food processor. If you have the time, our test kitchen recommends trying it out. If not, no one will know and we certainly won’t tell.
Instead of the classic pumpkin pie, this recipe is for a cheesecake. Rich and decadent like a typical cheesecake, but with all the flavour and autumn spice of traditional pumpkin pie. And we think the gingersnap crust is what will really make this dessert your new fall favourite.
The best thing about making a cheesecake (other than eating it) is you can bake it a day or two ahead of time. After it’s done, the cheesecake can be stored in the refrigerator until you’re ready to serve it so you can spend the day cooking the main course without worrying about dessert. We recommend letting it chill at least 4 hours.
After you’ve tried this pumpkin pie cheesecake, we’d love to hear from you. Which do you prefer – pumpkin pie or pumpkin cheesecake? Let us know in the comments below.