Ever since I lived in Missouri on an exchange year when I was 16, I have been
slightly obsessed with pumpkin pie. My American cousin (in-law) is usually kind enough to save me a piece if she has made one and knows I will be nearby – so I occasionally get my fill that way.
Recently I treated myself to the book More From Magnolia by Allysa Torey, featuring some of her favourite recipes from world-famous Magnolia Bakery as well as her home kitchen. In it, I came across the following recipe, Pumpkin Cheesecake with a Ginger Nut Pecan Base.
What could possibly better than Pumpkin Pie, I hear you ask?! And I present you with this – it is SO delicious you can’t even believe it – pumpkin cheesecake with a gingernut base – I don’t even need to go into ridiculous hyperboles and metaphors – the description speaks for itself.
I did adapt the recipe slightly. Mostly because I’m lazy and couldn’t be bothered finding pecans for the base… and secondly, because I’m lazy and couldn’t be bothered baking the base before putting the cheesecake filling on top. This may or may not have led to the base sticking A LOT. However, because this is what I did, and it still turned out super-yummy, I am providing the adapted recipe. Apologies for those of you who love pecans and are not as lazy as me!
You can click on the link below to download a printable pdf with the recipe.
Oh, and PS… adding to my bucket list to visit all the great bakeries in the world… Magnolia, Hummingbird… what else??