I did a Google search and finally decided on Paula Deen's recipe. I liked the cream cheese to pumpkin ratio. However, I wanted a gingersnap crust because I had a leftover bag of gingersnaps in my pantry to use up. One thing I've learned about cooking is that nothing is set in stone. You can improvise, combine and make up recipes to suit your tastes and ingredients available. So I found a recipe for a gingersnap crust from Martha Stewart that looked perfect. Paula's filling and Martha's crust turned out to be a great combination. My cheesecake did crack on the top, but I don't really care. Isn't that what whipped cream is for?
|me (right) with my sister and niece|
Paula Deen's Pumpkin Cheesecake
Gingersnap Crust from Martha Stewart's website
Everyone loved the cheesecake (even my 2-year-old niece, who we just learned is kind of a cream cheese fanatic) and we had a great time together as a family!