If you were wondering what to make for this year's Thanksgiving dessert, or perhaps for an upcoming fall dessert in general, look no further. Mary, from alpineberry, was generous enough to share her recipe for Creamy Pumpkin Cheesecake w/ Ginger-Pecan Crust, which sounds delicious enough to replace plain old pumpkin pie as the holiday standard. She describes it as being creamy and smooth, with a good flavor of pumpkin and spices to cover any of the overtly cheesy taste that cream cheese can give to a dish. The crust for this dessert sounds even better than the filling, though, and seems like it would go well with a number of other desserts, including plain cheesecakes, pumpkin pie and other fruit pies and tarts. Instead of using a cookie-crumb base, which commonly accompanies cheesecake, the crust is made with a dough that has candied ginger and pecans incorporated into it. The dough isn't rolled out and is instead pressed directly into the pan, so it is as easy as it is flavorful.
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