Really good cheesecake. I used Hubbard squash from our garden, rather than pumpkin. I didn't have ginger crisps, so I used plain cookies with added powdered ginger for flavor for the crust. Other than that, followed the recipe exactly; froze it for about 1 month. Thawed & covered the surface with a mixture of 1c. sour cream, 2 tbsp sugar & 1 tsp vanilla. Then topped that with sugared fresh cranberries, pomegranate seeds and raspberries - made a beautiful (and tasty) presentation for Christmas dessert. Rather loses the effect of the marbling but the flavour was excellent.
This made a big cheesecake. May make two smaller ones next time & keep in the freezer for unexpected company.
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Really good cheesecake. I used Hubbard squash from our garden, rather than pumpkin. I didn't...