Gingersnap-crusted pumpkin cheesecake from Wintersweet: Seasonal Desserts to Warm the Home (page 170) by Tammy Donroe Inman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cam substitute squash purée for pumpkin purée.

  • MarciK on October 17, 2019

    I used canned pumpkin puree. The canned pumpkin was more than what the recipe called for, but I used the whole can and increased the spices. It was a little heavy on the ginger, but that could be because I didn't accurately measure the increased spices and may have skewed the proportions. The cookie crust came out neither too hard nor too soft. This may be my go-to pumpkin cheesecake recipe, but I'll play around with the spices next time to find a combination that works best for my taste.

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