I have a confession to make, whenever I type the word pumpkin, I always find myself typing pumpking. In fact, I did it just now, as I was typing in the name of today’s featured recipe! I won’t go into detail about my obsession with pumpkin, but it would probably be accurate to say that my typo is a big give-away! I can’t think of a better way to use pumpkin than in Sara’s Pumpkin White Chocolate Cheesecake with Pecan-Gingersnap Crust!

If the title hasn’t lured you in, then the photo well; who can resist? Pecan pie definitely has its place on the dessert table, but maybe not when this cheesecake is right next to it. Caramelized pecans finish off layers of sweet whipped cream and a creamy pumpkin cheesecake filling, both sitting atop a pie crust that’s delicious on its own. So what’s this crust all about? More pecans and gingersnaps!

If you want to impress; if you can’t decide between pumpkin and pecan pie, cheesecake, or gingersnaps, then roll out the red carpet for Sara’s Pumpking Cheesecake. Check out the rave reviews this cheesecake received on Sara’s blog, Our Best Bites!