Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it- PumpkinPieCheesecakewithGingersnapCrust
PumpkinCheesecakePieWithGingersnapCrust Print Author. A smooth and creamy pumpkincheesecake surrounded by a warm and slightly spicy Gingersnapcrust…that’s what I have in store for you today
No water bath, no wrapping your spring-form in foil so it doesn’t leak or let water in, no worried anticipation when you take the spring-form off wondering if it’s going to remain beautiful, no cracked top or slicing pieces for guests
I have to because this pumpkincheesecake is insanely delicious. Again, I am not a big fan of pumpkin, and that one was just left on our patio for weeks until I figured I had to deal with it
In a large bowl, stir the dry crust ingredients together. But I made PumpkinPieCheesecakeBars. caramel, cheesecake, chocolate, pumpkin, sea salt, Thanksgiving, Vegan Thanksgiving Caramel
Obviously, the world has been obsessed with all things pumpkin since August ended, but I’ve been saving this recipe for closer to Thanksgiving because I think it’s the perfect dessert for pumpkin-pie lovers and haters alike
But if you're sick of pies for some unknown reason, or if you are really bad at rolling out piecrusts, or if you just want everyone to grovel at your feet this Thanksgiving, you can always make these pumpkinbars
These chocolate cheesecakebars have a Brownie Brittle crust and are packed with butterscotch chips. FFF losing his job if he didn’t come to work his next shift with more cheesecakebars
If you are unable to find Gingerbread Oreo's you can subsitute withgingersnaps or graham crackers. My favorite fall treats are anything with apples, nuts, cinnamon, pumpkins, sweet potatoes and gingerbread
Add vanilla wafers and gingersnapswith sugar and lemon peel to food processor and finely grind. In processor, mince lemon peel with sugar until lemon peel is as fine as sugar
PumpkinCheesecake from Lady Behind The Curtain. It’s rich, creamy and smooth, just like a cheesecake should be with lots of roughly chopped soft pear pieces and a touch of ground ginger
These Pumpkin Spice CheesecakeBars are the NON baker's solution to a Fall themed dessert. Pumpkin Spice CheesecakeBars (adapted recipe source)Ingredients1 (16 oz) package pumpkin spice cookie dough1 ( 8 oz) cream cheese, softened1 egg1/2 cup sugarDirectionsHeat oven to 350 degrees. Crumble and press half the cookie dough into a thin, even layer in the bottom of a non-greased 8x8 or 9x9 pan with floured fingers
Add in the pumpkin puree and pumpkinpie spice and beat until smooth. Grind the pecan pieces in a food processor until they are a fine, crumb consistency
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