Comments on: Bruleéd Pumpkin Cheesecake with Gingersnap Crust

By: SJ@afoodieaffair.com

SJ@afoodieaffair.com — Tue, 22 Nov 2011 04:02:22 +0000

Wow, what a great idea! Love that crunch on the top! Looks delicious.

By: Audra

Audra — Mon, 21 Nov 2011 22:24:35 +0000

@Donna- Thanks so much! You made my day!!
And yes- Speculoos would make an outstanding crust!
Enjoy!

By: Donna

Donna — Mon, 21 Nov 2011 22:08:24 +0000

OMG…MY QUEST FOR THE PERFECT FINALE TO OUR THANKSGIVING FEAST HAS OFFICIALLY ENDED…I am personally giving “thanks” to you for such a showstopper/crowd-pleasing marvel of culinary creativity and prowess. Not wishing to toy with your perfection, do you imagine it would be possible to substitute Belgian Speculoos for the gingersnaps in the crust?..much easier to find here in France! Thank you for taking time out from your hectic wedding preparations and complete sister reunion/Thanksgiving to provide us with inspiration. Kudos.

By: Crunchy Creamy Sweet

Crunchy Creamy Sweet — Sun, 20 Nov 2011 18:42:18 +0000

I am always on the look out for new cheesecake ideas. I think you won with this one. And the bruleed top makes for a perfect finish. :)

By: Ann

Ann — Sat, 19 Nov 2011 05:27:05 +0000

This is a stunning cheesecake! You’re going to have a terrific time….Sisters ROCK! My sister arrives on Sunday and the other one lives about an hour away. We’ll be together ALL winter! WooHoo!

By: Amalia

Amalia — Sat, 19 Nov 2011 04:51:42 +0000

This looks awesome! I love pumpkin cheesecake, it’s divine, I just haven’t found the perfect recipe yet so I think I’m going to try this one out!

By: warmvanillasugar

warmvanillasugar — Sat, 19 Nov 2011 01:57:28 +0000

This is so freaking yummy looking! That crust in unreal :)