Leanne shows you the very best way to make a yummy pumpkin cheesecake! You gotta see how easy this is!
I first made Leanne’s Pumpkin Cheesecake in 2004. It is so unbelievably easy to make and delicious.
Have you ever made this ahead and frozen it? Thanks!
Thank you Leanne – I’m going to try this!
I’ve made a pumpkin chiffon pie with a gingersnap crust….and I’m with ya on not wanting too much crust.
I use gluten-free gingersnaps from Trader Joe’s, or Midel’s brand. A lot of thyroid patients are finding they feel better without gluten. I have just thrown them into my Vitamix with a handful of walnuts on low to grind them up a bit then add softened butter! Not such a good workout, as the rolling pin, but fast! =)
You said that you melted “1/4 cup butter which is 1 stick”…..isn’t 1/2 cup butter 1 stick? Did you use 1 stick or 1/4 of a cup of butter? Thanks. Liz
why not just crush the cookies in the food processor?
I made this and it is awsome!! I made it using the Thanksgiving mailer I have, before I saw the video.
But I am confused. I thought a 1/4 c of butter is half a stick. Do I use 1/2 a stick or 1 stick of butter? Also the video says to put the crust in the oven at 375 for 10 min. The menu mailer says to put it in the oven at 350 for 10 min. Which is correct?
I made it according to the menu mailer, and it turned out great. But, I would just like know which way to do it..