If I knew a recipe existed like this, I would have made it a lot sooner. Ready for this mouthful of a description?
Pumpkin white chocolate cheesecake with a gingersnap/pecan crust. Topped with a homemade sweetened whipped cream, caramel sauce AND candied pecans. AMAZING
The crust was crumbly and perfect. The cheesecake had just the right amount of pumpkin taste with just a hint of white chocolate AND that perfect balance of creamy/crumbly cheesecake texture. The whipped cream was delicious...I want to make it all by itself and just plop it in a bowl and go to town with a spoon. Oh, and the candied pecans? I wanted to lick the pan while they were boiling in brown sugar, butter and corn syrup, but I decided it might not be worth the mangled tongue. I did go against my better judgement and eat one while it was still cooling though. Mistake. My tongue was numb for ten minutes.
This cheesecake is incredible.
I had to have a slice before I took a picture, revealing my slightly sunken in cake...oops. Oh well, I'm not going for perfection here except for when it comes to taste. This was perfect.