I love love love Pumpkin Cheesecake!!! I did use this recipe for the filling, but used another recipe for the gingersnap crust and followed some tips provided by this site for cooking cheesecakes. I made a gingersnap crust with 1 1/2 cup ground gingersnap cookies, 1/3 cup melted butter, and 1/4 finely chopped Pecans--Mix well and press into 9 in pie shell. The only other thing I did was add more pumpkin pie seasoning ( its fine without adding more But it is my Personal tastes I like it spicy) I Have a BEAUTIFUL and YUMM-O Pumpkin Cheesecake in my fridge, thanks a ton!!!!!
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