Cheesecake is rapidly becoming my go-to dessert; I just can't get enough of the creamy texture and slightly tangy filling. As soon as I saw this recipe from Joy the Baker, I was certain that it would make for the perfect Thanksgiving dessert -- and I was right. There are a few steps, but each one is completely worth it to create this creamy cheesecake. The crisp crust adds a nice crunch to the smooth vanilla center, and the gingersnaps provided just enough spice to contrast with the gooey, salted caramel topping. I adapted the recipe only slightly, using a springform pan rather than pie plate and subbing in gluten-free gingersnaps in the crust to make this delectable dessert edible for everyone at dinner.
Wishing you all a weekend full of delicious treats!