It's the time of year when you can get pumpkin spiced EVERYTHING! I don't want to overload, but I do like pumpkin ...and sweet potato, and butternut squash...all of which appeal to me even more this time of year.
I tried this one from AllRecipes.com ...with a few alterations. I didn't have gingersnap cookies on hand, and I have nut allergies, so skipped the pecans (in the crust and as garnish); but I did have graham crackers that needed to get used up, so I made a graham cracker crust and added a bit of candied ginger to it.
I was a little short on cream cheese, but made up the difference with a couple ounces of mascarpone; that shouldn't impact the overall outcome much.
It's good. Not fantastic, but really good. Pumpkin flavor is mild and the cheesecake texture is moist, creamy and firm. Topped mine with a dollop of barely sweetened vanilla whipped cream and a sprinkle of cinnamon-nutmeg.
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