The recipe that I based it on is Sprinklebake's Sweet Potato Pecan Praline Cheesecake Bars, but by making it as a round 10" cheesecake rather than bars, and substituting the sweet potato for a cup of mashed pumpkin. For the base, I used 1 1/2 cups crushed gingernuts mixed with 1/2 cup melted Nuttelex, baked for 10 minutes at 180 degrees. I baked my cheesecake for around an hour, and skipped the praline.
Here is the finished result:
I think crowd reaction speaks for itself - I put it in the kitchen for any takers, and came back 10 minutes later to find it was all gone. I thought it was delicious, but then again, I love cheesecake!
I hope that all who celebrate American Thanksgiving had a lovely day on Thursday.
4 comments:
This sounds delicious! Thanks for celebrating the holiday along with us.
I love gingernuts in cheesecake bases :) I imagine the ginger would be a great pairing with the pumpkin too.
I felt like I should have done something in honour of Thanksgiving too, I mean I love any excuse to bake! :D
Hello! New to your blog here, I really like this pumpkin cheesecake, my colleague made it for Canadian thanksgiving last week (?). It tasted awesome!
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