PUMPKIN CHEESECAKE

This was my very first time making a cheesecake and wow, it turned out amazing! I was surprised by how simple the process actually was. The key is just being precise with your measurements. (For the pumpkin, I used Trader Joe’s Organic Pumpkin.)

I followed this pumpkin cheesecake recipe and then added frosting on top after it chilled overnight. It was the perfect finishing touch and hid some of the cracking.

Frosting:
• 1 (16-ounce) container sour cream
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract

Highly recommend—10/10!