Recipe by: Renee
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This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half ginge...
Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minu...
This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half ginge...
This is a great recipe, and i've made it twice, the first time it was OK, the second time was perfection. The 2nd time, I did what other have recommended and added more spice to the pumpkin chee...
This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.
I have been using this recipe a few years now and love it! I have even managed to convert pumpkin pie haters into lovers with this....the crust makes all the difference. Thank you for sharing.
This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it turned out great!! I made it for a work pot-luck and everybody raved about how the gingersnap crust wa...
I made this recipe twice and both times it was a hit! The second time I left it in the mixer for about 10 minutes and it got really light and fluffy. It completely filled the springform pan an...
I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which is saying a LOT since there were about 20 other desserts available. I didn't have any gingersnap c...
Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minu...