It's spring. Pumpkin cheesecake sounded like out-of season. But I had canned pumpkin and leftover cream cheese. I love cheesecake. So, it was only what I could think about to use those two things up in my favor. And besides, silky, creamy and warm-spiced pumpkin cheesecake is simply irresistible no matter when.
I skipped making a base. While I usually like a buttery crumbly shortbread/biscuit layer at the bottom of cheesecake or any tart, we just had
cream lemon-lime pie with a crust made with digestive biscuit. I thought that super smooth and light cheesecake sounded nice this time. The result was delightful indeed. I would be never worried about what I should make for Thanksgiving dessert.
