Pumpkin and passion fruit is a flavor I have done and loved since our first menu that featured a pumpkin passion fruit macaron. I like the acidity with pumpkin which can sometimes come across flat. Chai spices heavier in ginger lighten the cheesecake instead of making it taste like a yankee candle. We made some gluten free speculoos shortbread (a.k.a. dupe biscoff) for the crust and garnish the cheesecake with speculoos chantilly, roasted salted pumpkin seeds, and freeze dried passion fruit crispies.
common allergies: dairy//eggs
