I made this pumpkin cheesecake for my brother’s birthday. It turned out beautifully. It is delightfully smooth and rich. Topping it with whipped cream and caramel sauce is actually unnecessary, but does make it look more festive. To make it gluten free, I used gluten-free graham crackers for this crust.
This recipe makes a pretty large cake and, for science, I have tested it and found it is a good breakfast cheesecake. I am looking forward to enjoying it over the next few days.
A Flour By Any Other Name 