I’m not normally a big sweets eater, but after I photographed these completed pumpkin creme brulee pictures, I literally could not stop myself from gobbling one up as fast as I could.
One bite just wasn’t enough for me, and I promise, it won’t be enough for you either! Good news. Bad news. Right? Trust me. I understand completely! LOL
I developed this easy recipe for Pumpkin Cheesecake Tartlets with a Cookie Crust after I’d rewritten and remade my great grandmother’s recipe for Fence Cake (aka applesauce cake).
Since the cookie crust for great grandma Patterson’s Fence Cake is ‘almost’ my favorite part of that particular dessert (not that I could choose), I wanted to use it again in another dessert recipe. And this is the story of how these delicious Pumpkin Cheesecake Tartlets with a Cookie Crust were born.
I’m updating this recipe for Old-Fashioned Grated Sweet Potato Pudding which I originally posted back in October of 2011. I’ve added new photos, a fun, and fast-paced video, plus a printable recipe card for your ease of use, and enjoyment.
Every year for Christmas it’s tradition for me to make my family’s favorite sugar cookie.
This year I decided to mix things up a little so I used the same recipe (basically), and made pumpkin-shaped sugar cookies as a special surprise treat they didn’t see coming!