Pumpkin Cheesecake

[elevan]

I would definitely go the gingersnap route over the gingerbread. You'll get the ginger flavor and a better crust. You want to use a "drier" cookie for cheesecake crusts. Add butter and sugar (if needed) and bake for 10-15 minutes.

Nilla wafers make a good crust as do shortbread.

I will be trying the gingersnap route for the crust. I am thinking of trying a different topping too. The box I mentioned that made pumpkin bars had a recipe for pumpkin cheesecake using the ingredients in the box and it has a topping that uses sour cream, sugar and vanilla. It sounds interesting and I think I want to experiment with that too. I may end up with an almost totally new type of recipe!

Awesome! That really sounds good. Please do let us know how it turns out. I was thinking that a pecan praline topping might be good.

 

[marlowmanor]

I will post how it turns out. I bet a pecan praline topping would be good on it. Don't know how to do that though. I may try some crushed pecans though just for some crunch. I am enjoying the thought of this experimentation!

 

[Queen Mum]

You know what else would be good would be to take some toasted pecans, butter and sugar and put the butter and sugar in a pan and melt them together till they are good and bubbly then toss the pecans in and lightly coat them. Then let them cool on a wax paper sheet or parchment, and crush them up. Use that for a topping.

 

[marlowmanor]

You know what else would be good would be to take some toasted pecans, butter and sugar and put the butter and sugar in a pan and melt them together till they are good and bubbly then toss the pecans in and lightly coat them. Then let them cool on a wax paper sheet or parchment, and crush them up. Use that for a topping.

Hmmmm...another idea to try.

 

[elevan]

You know what else would be good would be to take some toasted pecans, butter and sugar and put the butter and sugar in a pan and melt them together till they are good and bubbly then toss the pecans in and lightly coat them. Then let them cool on a wax paper sheet or parchment, and crush them up. Use that for a topping.

Hmmmm...another idea to try.

Make the sugar, brown sugar and add a touch of cream to that equation and you're on your way to a pecan praline topping

 

[marlowmanor]

About to start on my pumpkin cheesecake with the modifications. Not using nuts this time because they cost too much!

 

[daisychick]

Getting ready to make my pumpkin cheesecake, I got vetoed on the gingersnap crust by the rest of the family They said they wanted the grahmcracker crust. So I am going to sneak a little layer of candies pecans as a layer of the crust.

 

[that's*satyrical]

Made a slightly modified version of this for T-day tomorrow. It is calling to me from the refrigerator right now. Help me block out it's cries, please!!!

 

[daisychick]

Ok so this is what I ended up doing, I hope it tastes good. I just made a regular graham cracker crust. I put some pecan pieces in a hot skillet with a little butter and sugar and toasted them quickly on the stove. I then put those on top of the crust just on the flat bottom part. Then I dumped my cheesecake layer in and then the pumpkin layer. It is baking right now. I am hoping it will make the bottom crunchy and good.

that's*satyrical : STAY AWAY FROM THE FRIDGE!

 

[marlowmanor]

Made a slightly modified version of this for T-day tomorrow. It is calling to me from the refrigerator right now. Help me block out it's cries, please!!!

Mine is tempting me as well! I'm having to guard it from my kids too! It has to survive till tomorrow night!
I did the gingersnap crust plus I also added a topping. The topping is added after the cheesecake is done baking.
For the topping use:
1 cup (8oz) sour cream
3 Tbsp sugar
1 tsp vanilla
Stir together topping ingredients until blended. Spread over cheesecake; bake an additional 5 minutes. Cool completely. Store in refridgerator.
I also sprinkled some extra gingersnap crumbs mixed with a little sugar.
I can't wait to try it!

Here is the finished product!