My post yesterday mentioned that I had two new desserts over Thanksgiving that I am now obsessed with. I already shared the amazing Caramel Apple Cheesecake Bars, you should make them immediately, but only if you love caramel and apples and cheesecake and brown sugar streusel. So basically, everyone.
Truth be told, I did not even make this delicious dessert. But my mama (who taught me everything I know) did make this and I basically licked the plate clean. And took a piece home. And then licked that plate clean. Such amazing texture with a subtle pumpkin flavor, but the gingersnap crust is almost (almost) the star of the show. Holy molasses flavor. And then how do you just push it all over the edge…drizzle some caramel over the top of all of it. OMG.
The whirlwind of Thanksgiving is over, but I don’t want to give pumpkin up quite yet. So I’m gonna put my Christmas tree up and eat my pumpkin cheesecake, dammit. Try this one out if you are still craving those Fall flavors or save it for next year because it’s one you need to have in your arsenal.