Most delicious Pumpkin Cheesecake. Made it for the first time last year on Thanksgiving and will make it forever on. It’s awesome.
This cheesecake is a bit of a twist on the traditional pumpkin pie. The combination works quite well–the pumpkin adds a velvety smooth texture and delicious flavor even if you’re not a pumpkin pie fan and the caramel topping goes well with the pumpkin cheese filling. It’s a bit of work with a lot of moving parts so if you’re feeling ambitious this could work for you. The gingersnap crust is also a departure from the traditional graham cracker crust. If you don’t like gingersnaps you can always substitute graham cracker crumbs. You’ll also need a 9-inch springform pan. I love Sur La Table and Williams Sonoma for their pans.
Happy Thanksgiving from our house to yours.
Enjoy and keep on cooking with Candi.
Ingredients:
Crust:
About 40 gingersnap wafers (about 2 cups cookie crumbs)
1/4 cup packed light brown sugar
5 tablespoons unsalted butter, melted and cooled
Filling:
4…
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Cooking with Candi 