I mixed gingersnaps and pecan sandies for the crust, and also substituted pecans for the hazelnuts. There was not enough crust to press 2" up the sides like the recipe stated. I substituted pumpkin spice coffee creamer for the heavy cream, and also used 2 pkgs. of fat-free cream cheese with one full-fat cream cheese. I don't think anyone missed the fat. I only had to cook it about 1 hour, and the top got a little too brown for my taste, so I served it covered with whipped cream. I got great reviews from the family on Thanksgiving. I didn't think it was fantastic, though.
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I mixed gingersnaps and pecan sandies for the crust, and also substituted pecans for the...