Pumpkin Cheesecake with Gingersnappy crust

I posted my recipe for Gingersnappy crust a couple of days ago…so I thought I better post my pumpkin cheesecake recipe since it goes so well with it. And, YES…there is Cayenne pepper in the crust. It adds just a kiss of heat. And, YES it’s a SALTED caramel sauce. Not TOO salty…just enough to give that added layer of depth and richness. Think of it as Yin Yang…a bit salty to cut the sweet. Sooooooooo yummy, I promise!
-This is a late post to my 1 in Apr. but unfortunately mine didn’t come out so well 🙁 The crust pretty much totally burned b4 it was done baking. The cheesecake itself came out alright, nxt time just wanna add more of the spices, I didn’t use the full amt’s like you mentioned Torrey that you like to use. How do I keep the crust frm burning nxt time tho bc it does sound so good & really like to experience the full flavor. Oh & btw the salted caramel sce is AWESOME! I’ve used it on other desserts as well, Yum!
-TOrrey, I’ve had pumpkin cheesecake in my head to make for T-day and have been looking through my Cooking Light magazines. I had already decided it needed a gingersnap crust. Checked with hubby to make sure he wouldn’t pout if he didn’t have a pecan pie. And…I can make this next week and freeze it! yay me!

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