This year I’m being incredibly proactive for Thanksgiving. I made all sauces today and will be prepping a little each night leading up to the big day to make the day of as low maintenance as possible.
For dessert this year I’m turning my Gingerbread Pumpkin Pie Cheesecake Bars (recipe here) into a regular cheesecake and I wanted something to put on top to give it a little extra eye-pleasing flair. I’m planning on putting the cool whip on top, then drizzling this maple caramel sauce on top and finishing with some crushed gingersnaps. Based on how awesome this sauce came out, I think it should be quite good.
Luckily this recipe makes far more than will be needed for the cheesecake, because it’s so delicious that Ilya and I keep eating it by the spoonful. It would go great on ice cream or drizzled over brownies, cakes, cupcakes, etc.
The photo below does not show the entire batch. The full batch makes almost an entire 16oz mason jar full of sauce.