Pumpkin Ginger Pecan Cheesecake

Warning: This picture is old.


I say that not because it changes the greatness of this cheesecake. I say that because I don't want you all showing up on my doorstep, demanding pumpkin ginger pecan cheesecake.

Because... you guys... it's really that delicious.

For Thanksgiving two years ago (like I said... old), I wanted to do something traditional... but more exciting. So, instead of a good ol' pumpkin pie, I started researching pumpkin cheesecakes. It had to have been done, right?

And, boy, had it.

I ended up combining the filling from Sweetest Kitchen's Pumpkin Walnut Cheesecake and my own crust of ginger snaps, chopped pecans, sugar, and melted butter.

I riffed Sweetest Kitchen's crumble topping by swapping out the walnuts for my tiny pecans.

Trust me: it was all perfect. Perfect creamy pumpkin sandwiched between rich ginger snaps and sweet, mapley pecans.

Make. It. Tomorrow.

Or for Thanksgiving. Your choice.

Cheating on ice cream with...

this guy?

Yap. And it's delicious.


Take a few frozen bananas, slice them up, toss them into a food processor (do as I say not as I do, the personal blender sucked for this task) with a dollop of Nutella (optional), and blend.


Voila. Frozen treat that you won't believe is just... fruit. Well... and Nutella. But Nutella is a fruit too, right?

Right. And since this cup of goodness is sooo ridiculously healthy, you can splurge with the toppings. Like... say...


Some of that leftover red velvet cookie dough? Yes... yes, I think that will do nicely.

Don't judge this treat by my poorly lit pictures. Go ahead and buy some bananas, peel and freeze those suckers, and try this for yourself. Next time I'm even skipping the Nutella. (o_O)