Pumpkin Spice Cheesecake Pots
Hey, summer where’d you go?
It only seems like two minutes ago that my social feeds were full of holiday snaps and ice creams, now it’s all about winter knits and pumpkin spice (guilty as charged).
I have to confess: I have a love / hate relationship with this time of year. I’ve spent the past week moping around, feeling sorry for myself - for no apparent reason.
As much as I love being able to jump back into my trusty knitwear after the summer, as the days get shorter, it becomes so easy to go home at the end of a long day and switch into hibernation mode - for me, summer is akin to an Instagrammable motivational quote on a Monday morning (not guilty, I promise).
With November drawing closer and the prospect of just nine weekends until Christmas (ahh, everyone panic!), I guess I’m going to have to get on board with winter...
As with pretty much everything else in life, food is my saving grace - and all the lovely seasonal produce that comes with this time of year, I can definitely get on board with.
This recipe is my seasonal compromise.
For me, cheesecakes are a summer obsession but these mini desserts have been autumn’d up with a spicy ginger base and super indulgent pumpkin spice filling. They make for perfect individual servings, but if you fancy making one big cheesecake (and I wouldn’t judge you), then just double up the quantity for an 8 inch cake.