Don’t forget to vote today! Truthfully, if I can be honest, I would have tacked on a few additional petitions to add to the ballot to really shake things up. Champagne Fridays. Abolishing Daylight Savings. Remove the “White After Labor Day” stigma. And, despite the fact that my pants may disagree – Always eat Dessert. Cheesecake in particular. Pumpkin Pie Cheesecake to be even more specific. Not sure about you but, I’d stand in line to cast that vote.
Anyway, Here we are… Fall. Pumpkin spice everything season. Bye-bye belt, pajama-jeans-are-my-best-friend season. And, the season of giving. I am giving you this recipe because, it may actually change your view on Thanksgiving treats. It’s a cheesecake. It has pumpkin. It has chocolate. AND, it has a rich gingersnap crust. AND… you can serve it with super simple Maple Pecan Pralines that may completely send it over the edge. Need I say more? Yes, actually, you should know well enough now to know that I will almost always say more.
I would like to go on record to say that I won awards in Culinary School for this bad boy LOOOOONG before Pinterest was even a glimmer in someone’s eye. Actually, back then we were still using MS DOS on computers that were the size of microwave ovens (remember that?) and I was convinced I would NEVER need those stupid command based computer skills. Boy, was I wrong. Let’s just say that’s how long I have been making this decadent Autumn confection. I should also throw in that this falls in the realm of my college “zone”. Which, (if you have read previous posts ) might give you a better visual of what ‘life’ was like when I first cobbled this pairing together. The munchies + Culinary school = BOOYAH baby.