If you’ve never had pumpkin cheesecake, you are missing out on something really, really special. Of course, if you don’t like pumpkin, then I guess you wouldn’t think so. But if you do, it’s a treat you can’t miss. I make one every now and then which in addition to the pumpkin base has a second layer of cream cheese mixture with caramel swirled through it. Pour it all into a gingersnap crust and you’ve got some of the best dessert I’ve ever had the great good fortune to put in my mouth. Give it a try…I don’t think you’ll be disappointed.

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