This is a GREAT recipe!! I've made it several times now, and my family loves it!! I do make a few modifications: for the crust, I use 1 cup graham cracker crumbs, 1/2 cup crushed vanilla wafers, 1 teaspoon ginger and 1/2 teaspoon nutmeg instead of the ginger snaps. I use Splenda in place of white sugar (for the diabetics in my family) and I use clear Mexican vanilla extract (it has the BEST flavor of any vanilla extract I've ever tried! Wal-Mart sells it in the ethnic foods section). Instead of canned pumpkin, I use butternut squash. I cut the squash in half, scoop out the seeds, and bake at 350 degrees until it is tender (usually just over an hour, depending on how many squash I cook at once) then I scoop out the insides of the squash and use a blender, food processor, or hand mixer to get it to a consistency resembling canned pumpkin before measuring it out and adding to the other ingredients. After the cheesecake is baked and cooled, I use a cake decorator to put daubs of Sugar Free Cool Whip all over the top of the cheesecake (this makes the dessert more party-friendly, and eliminates the need to set out Cool Whip and extra serving utensils with this dish!) Then I sprinkle finely chopped pecans over the Cool Whip. Everyone loves it and always requests the recipe!!
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This is a GREAT recipe!! I've made it several times now, and my family loves it!! I do make a...