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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 22, 2010
Very good recipe! I decided to do this instead of pumpkin pie and my regular plain cheesecake. I've tried and failed with pumpkin cheesecake in the past but this one came out great! The only change I will make the next time is to mix some graham cracker crumbs into the gingersnap crumbs. The gingersnaps seem to carmelize a bit in the baking process. This may, of course, have been caused by too much butter. In any event, I topped it with fresh whipped cream sprinkled with pumpkin pie spice. Very pretty and very delicious!
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Cranberry Sauce

Reviewed: Nov. 22, 2010
Wow! This was incredibly easy to make and it went over well as a basic staple for our Thanksgiving dinner. I can see making this recipe throughout the year and using it as a topping over pancakes, a filling for cake or ice cream topping. The color makes for an impressive presentation.
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Sausage Stuffed Mushrooms I

Reviewed: Nov. 22, 2010
Five stars is not enough! A very simple to make recipe. I deviated from my regular stuffed mushroom recipe and tried this one out on my family for our Thanksgiving dinner. Adjusted the recipe to 15 and they are all gone! Bravo! The only change I made is that I used fresh sausage from the local butcher and I replaced the bread crumbs with sage stuffing mix which I ground in the food processor. Very flavorful!
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2 users found this review helpful

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