I don’t normally make two desserts for a meal, even for holidays. I’m not really all that much of a baker. But somehow I ended up going with not one but TWO, because 1) I couldn’t decide and 2) I had some fears that one may fail. But they both worked out incredibly well. Better than well, they were both completely amazing!
This is Fat Free Vegan Kitchen’s Double-Layer Pumpkin Cheesecake and it is FABULOUS!
I am skeptical of every single vegan cheesecake recipe I come across. I have real texture issues with it. If it is too wet, or even worse, slimy, I will bail instantly. If it’s runny, please don’t call it a cheesecake! Obviously this isn’t an issue for everyone else, given how many slimy, wet cheesecake recipes I’ve encountered. I may sound insane, but I know what I like! :) And I like this here pumpkin cheesecake. Perfect texture, and also, the perfect pumpkin spice ratio. Yeah, I also have issues with that – too much cinnamon is the ruiner of pumpkin pie, and if you omit nutmeg you’ve lost me. Nutmeg is crucial! This recipe understands that, and I love it forever.
And just when you thought you’d reached Thanksgiving dessert heaven, there was Isa Chandra’s Triple Apple Cider Bundt Cake.
Oh. My. Gawwwd.
I promise you, this is THE BEST apple cake you have ever tasted in your life. Ever. So moist, so many layers of apple flavour, so satisfying on so many levels. It was so good I kinda don’t even know what to say. It’s just perfect!