Pumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon.
This refreshing combination of citrus and mint is heavenly on a warm spring day. Play with the flavours: use lemons, limes, oranges or combine all three! For an extra special treat, “ice” your cake with a thin layer of your favorite marmalade. The recipe below is for a crustless cheesecake, but you can also use a pre-made gf crust (like Patsy Pie’s graham crust) or make your own.