Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather, here in the south.
So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I have to wait on the pumpkin. Thank goodness, because I don’t think I could have passed up a slice of this cheesecake even if I had wanted to.
I love pumpkin, cream cheese, and cinnamon, so it was only natural that I combine them for a new recipe on the blog. Right? Now, before you say it, I know that pumpkin cheesecake is not a new recipe and that you could probably Google it and have it come up ten thousand.
I think my version is slightly different in that I highlight the fall spices a little more with a thin layer of cinnamon cream over the top of my light and fluffy pumpkin cheesecake. Not to mention the buttery cookie crust!
Besides, the more cheesecake recipes the better, so I don’t mind that there are other versions of low carb pumpkin cheesecake on the internet. I don’t think you will mind either if you give this one a try. After all, wouldn’t it be wonderful if we could eat our way through each recipe one slice at a time?
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