It’s fall y’all!!
Make sure you say that phrase in a southern accent like Paula Deen. It just doesn’t feel right unless you say it that way. Go ahead and try it, I’ll wait….
See what I mean?
But seriously ya’ll, it’s fall. There’s no denying it now. We’ve had snow already!! Can you believe it? It didn’t last long, but still….it snowed. And I had to bust out my winter Uggs and mittens. No more flip flops for this girl. So I suppose it’s time to just suck it up and embrace the season.
I suppose one good thing about fall would be all the fabulous foods that are in season, particularly pumpkin. Canadian Thanksgiving was just last weekend and we had our first pumpkin pie of the season. I only had one small piece and it left me craving more. I was craving pumpkin, but I knew I wanted something a little more “over-the-top” than just your run-of-the-mill pumpkin pie. So I made pumpkin cheesecake bars.
Look Mom, no cracks!!
Decadent pumpkin cheesecake, nestled between a buttery ginger snap crust and a fluffy vanilla whipped cream topping. You can sprinkle with nuts, or cinnamon, and serve this delight to all your family and friends. Or hide it in your fridge and keep it for yourself.