Pumpkin Cheesecake with Gingersnap Crust

If I’m ever in need of something to put in the Spotlight, it’s a pretty safe bet I’ll find something awesome at Foodwhirl friend Talk of Tomatoes.  I spotted these over there and thought “What a fabulous idea!”…  I love the idea of combining these flavors.

Janelle writes:

You can make a whole cheesecake, individual tarts or bite-size tartlettes. I had a similar dessert years and years ago—and never forgot it. I searched and found this recipe—one that is equally memorable—and am so relieved it isn’t just a once-in-a-lifetime experience. There were a number of online options, but I chose this particular recipe from the Food Network.

Okay, yes: I made them with using a mini muffin tin for finger-food at my Halloween gathering (bite-size is perfect for a cocktail party). But NO these are not just for Halloween. As far as I am concerned, pumpkin and ginger flavors can dance their way along the autumn table.

Go read the whole thing and get the recipe!

I’m thinking another way to do these flavors would be to do something like Grieg’s Cookie Cheesecake Cupcakes.

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