It will officially be fall in just a few days, which also means it’s pumpkin season! Sure, you can go get a Pumpkin Spice Latte at the coffee shop, but there’s another stellar way to satisfy your sweet tooth. By combining the rich flavors of pumpkin and cheesecake, you can create a dessert that’s truly to die for.
The key to this simple cheesecake recipe from Gemma Stafford is making sure you have the right kind of pumpkin. Don’t bother with the canned pumpkin pie filling. Instead, go for pure pumpkin puree. It will give you a much richer and bolder flavor with each bite.
To top things off, mix up some unsalted butter, heavy cream, dark brown sugar, chopped toasted pecans and a pinch of salt. This mixture results in an incredible pecan praline sauce that elevates this cheesecake to the next level.
Make sure to top it all off with some homemade whipped cream and dig in!