It’s the little things in life that make my day, like coming across a box of Duffey Rolls on a random Thursday morning at work.
I own a spring form pan and I take it out exactly once a year just for this dish. Pumpkin cheesecake is a staple at our Thanksgiving dessert table. Growing up back east, it was my favorite aunt who always made this autumnal-flavored decadence. Once I started celebrating the holiday out west, I knew I had to continue the tradition.
This particular recipe is adapted from one of my oldest and most beloved vegetarian cookbooks, Beyond the Moon. It’s incredibly easy to assemble and the ginger snap crust is amazing.
With all the delicious dishes to get ready for the holiday tomorrow, I try to cook as many ahead of time as I can. Cranberry is always one of the first on my list as it will keep for days in the fridge. Every few years, I experiment with a new variation. This year, I tried a recipe from Brown Eyed Baker that I have to pass along.
The addition of apples, lemon, and orange give it a fabulous flavor and it was a breeze to make. Get the recipe here.
Now, with cranberry out of the way, it’s pumpkin cheesecake on my mind. Let’s just hope my contractor makes as good a progress as I am!