This time of the year is probably the only time that my husband and I bake. We love to cook but usually leave baking to the experts. I think it’s because the ingredient amounts need to be more precise, whereas with cooking we do a little dash of this and a smidgen of that (obviously no definite measurements) and the dish comes out great! Unfortunately that has never happened to us with baking.
One year my husband decided he was going to make a cheesecake for Thanksgiving, which caught me by surprise. Our only bump in the road was that I am gluten sensitive, so we searched for a pie crust, and viola – we started baking!
The gluten free pumpkin cheesecake recipe came out delicious and is now a staple every year. You can always replace the gluten-free pie crust with any type of pie crust too!