For entertaining and potlucks, cheesecake is one of my go-to desserts. It’s easy to make yet feels special, and it’s more than suitable to make ahead since its characteristic texture actually requires a stay in the fridge. This year, for my annual Friendsgiving, I decided to give my trusty standby the holiday treatment by adding pumpkin and warming spices. Because if it doesn’t have added pumpkin spice, did it really happen? Even better, I made them crustless in a muffin tin, so they’re individually portioned for those who will want only one or two (or three), plus my gluten-free friends can enjoy them, too. via WordPress https://jonathanwilhoite.wordpress.com/2015/11/18/sponsored-post-recipe-muffin-tin-pumpkin-cheesecake-recipes-from-the-kitchn-sponsored-by-pam-cooking-spray/
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AuthorI have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends. Archives
July 2019
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