What a great combination of flavors! I was initially skeptical, but after tasting this pumpkin gingersnap cheesecake, I’m convinced! Pumpkin and ginger are the perfect treat for your taste buds.
This Pumpkin Gingersnap Cheesecake Is Amazing!
I made this pumpkin and ginger cookies cheesecake recently and everyone in the family was seriously impressed.
The base is to die for:
I could have just eaten that and be perfectly content.
But the topping is an orangey, creamy, spicy delight. What’s more, it was actually much easier to make than I was anticipating.
I made a couple of mini ones too, while I was at it. They cook much more quickly if you’re in a hurry.
I used fresh pumpkin which was cooked in the oven and then lightly pureed in the blender. If you use canned, make sure it doesn’t already have spices in. If it does just omit the spices in the ingredients.
To serve: Release the spring from pan and transfer to a serving plate.
Pumpkin and ginger cheesecake variations
This was absolutely delicious. I shall definitely be making it again.
Next time, instead of just eating it straight away as it comes, (which was pretty wonderful) I think it will go marvelously with some stewed rhubarb with a little cinnamon and a dollop of whipped cream or yogurt. That would impress anyone at a dinner party.
Oh, and adding some caramel on top is a must try too! I’ll leave you dreaming of caramel pumpkin gingersnap cheesecake: YUM!
Did you ever try pumpkin ginger cheesecake? How was it?