Pumpkin Pie Cheesecake with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a SunButter frosting.
These past few weeks have been different settling into a routine with M home from work due to the government shut down.
Flora and I have loved having him home more, despite the circumstances at hand.
This means I have a built in taste tester, and, of course, Flora thinks she has a 24/7 playmate.
When friends ask how M is spending the time off, I respond, “Oh, doing a lot of training (read: PLAY) with Flora…”
“What do you need?” M asks Flora with her piercing blue gaze, and she immediately runs to grab her most beloved toy, Frisbee.
Frisbee, a yellow silicone disc that has survived over a year of tugging, throwing, dirt, and dog slobber, is an adored member of the fam.
Round and round main level they run, Frisbee flying and narrowly missing lights, furniture, and, my face until I scold that someone (read: ME) is going to get hurt.
It’s times like this that I wonder exactly what I was thinking putting an Australian Shepherd in a two level condominium.
But aside from the play sessions with our energizer bunny Aussie, I decided that it was a great time to make a cheesecake.
Cheesecake is M’s favorite dessert, and I realized that I don’t have a pumpkin pie version on the blog yet.
This Pumpkin Pie Cheesecake is made with a gluten-free oat crust, dairy-free coconut cashew cream cheese filling, and a SunButter frosting.
It’s a beautiful tribute to Fall in a fun dessert that’s worth sharing!
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