Pumpkin Cheesecake with Gingersnap Crust

Most delicious Pumpkin Cheesecake. Made it for the first time last year on Thanksgiving and will make it forever on. It’s awesome.

Cooking with Candi

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, but well worth the effort. 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.

I think I’m finally finished with the main dishes and desserts now. Actually, I can’t even imagine how we’re going to eat all this food, even twenty-two of us. I may have to subtract one of these desserts. OMG, how will I choose? Oh, whatever, I’ll make them…

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