Pumpkin Cheesecake with spice

I have been charmed by the Baked boys, Matt Lewis and Renato Poliafito, since I read their first book, Baked: New Frontiers in Baking . The duo specialize in[...]

For the Crust 1 1/2 cups gingersnap crumbs (I used regular gingersnaps, and you can also use Midel brand gluten free gingersnaps) 5 tablespoons unsalted[...]

From the kitchen of One Perfect Bite... I've seen this pumpkin cheesecake floating through cyberspace for a while now and decided to make it as my[...]

For crust: Nonstick vegetable oil spray 2 cups gingersnap cookie crumbs (about 9 ounces) 1 cup pecans (about 3 1/2 ounces) 1/4 cup (packed) golden brown sugar[...]

Pumpkin Cheesecake with Pecan Praline SauceIt’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In[...]

1/2 cup graham cracker crumbs 1/3 cup sugar 1/2 cup toasted pecans , finely chopped 1/2 teaspoon cinnamon 1/4 cup butter , melted 1 Crust: Combine graham[...]

9 ounces chocolate wafers, finely crushed 1/4 cup sugar 6 tablespoons butter , melted 1 1/2 cups canned pumpkin , solid pack 12 cups light brown sugar 3 eggs[...]

2 cups crushed windmill cookies (about 12 cookies) 1/2 cup butter , melted 4 (8 ounce) packages cream cheese , softened 1 1/4 cups sugar 1 cup canned pumpkin[...]