What’s better than pumpkin pie? Pumpkin Pie Cheesecake, obviously. Bringing together warm pumpkin spices, notes of ginger, and creamy dreaminess, this dessert is a must for the season. Plus, beautiful pumpkin swirls makes this dessert a real stunner, perfect for the holidays.
The crust calls for gingersnaps, so I upped the ante and went for the best – Miette’s gingersnaps. Extra buttery, assertively gingery, and sturdy. I had a hunch these would make a killer crust. Hunch confirmed.
So, you left it to the last minute as usual, huh? No worries. I have pretty much been reading nothing but Thanksgiving recipes for the past three weeks and in the spirit of giving, would like to share my favorite findings with you! So here you go. Your Turkey Day Crib Sheet (just like those you used to slip inside your TI-89 for those chemistry quizzes).
Adapted from Heidi Swanson’s 101 Cookbooks recipe, these Double Baked Coconut Sweet Potatoes are a wonderful twist on a classic. I’m a sucker for anything with coconut milk in it, so I knew I would love this. In this recipe, it adds a lovely, mellow, sweet creaminess. My adaptations to Heidi’s recipe: I doubled the amount of coconut milk (I use Chaokoh brand, which is unsweetened) … I told you, I love the stuff … cut down the amount of grated ginger to 1 teaspoon, used honey instead of maple syrup, and didn’t have macadamia nuts on hand, so I substituted with pecans. It came out so good, I’m glad I bought a whole case of sweet potatoes from Costco