So, I know it's the day after Thanksgiving, and the last thing on everyones mind is MORE food. BUTTTT, although our stomachs are screaming "no more!", our minds are still hungry to see what everybody else was eating.
Hence, I give you this cheesecake...
When I first got the November issue of Bon Appetit, I was soo intrigued to see the different dishes they featured for Thanksgiving.
Since I was of course in charge of dessert, I wanted to do something big, but different.
Every year we always pick up a HUGE apple, AND pumpkin pie from Urth Cafe, in Beverly Hills, and let me just tell you, their pumpkin pie is one of the most amazing things i've ever had, no joke!
Anyways, we got those...but I still wanted to make something great.
Thats why when I found this Pumpkin Cheesecake with Gingersnap crust and a marshmellow sour cream topping, I knew I HAD to make it.
This cheesecake came out SO good. It was so creamy and dense, just the way a good cheesecake should taste.
My whole family said they absolutely loved it, and there's barely any leftover right now!
I hope everyone had a great thanksgiving!!
You can find the recipe HERE.