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Pumpkin Cheesecake in a Gingersnap Crust
The only changes I made to this recipe was use pecans in place of hazelnuts and added some pumpkin pie spice. I did not use a waterbath and had a few cracks, which didn't bother me. The result was a fairly light, not overly "cheesy" flavorful dessert. It was exactly what I was hoping for and my family loved it!
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Reviewed On:
Nov. 28, 2009
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