I say that not because it changes the greatness of this cheesecake. I say that because I don't want you all showing up on my doorstep, demanding pumpkin ginger pecan cheesecake.
Because... you guys... it's really that delicious.
For Thanksgiving two years ago (like I said... old), I wanted to do something traditional... but more exciting. So, instead of a good ol' pumpkin pie, I started researching pumpkin cheesecakes. It had to have been done, right?
And, boy, had it.
I ended up combining the filling from Sweetest Kitchen's Pumpkin Walnut Cheesecake and my own crust of ginger snaps, chopped pecans, sugar, and melted butter.
I riffed Sweetest Kitchen's crumble topping by swapping out the walnuts for my tiny pecans.
Trust me: it was all perfect. Perfect creamy pumpkin sandwiched between rich ginger snaps and sweet, mapley pecans.
Make. It. Tomorrow.
Or for Thanksgiving. Your choice.
