Comments on: Pumpkin Cheesecake with Gingersnap Crust http://www.bakingandbooks.com/2008/10/15/pumpkin-cheesecake-with-gingersnap-crust/ Recipes, book reviews and culinary history. Wed, 17 Mar 2010 02:20:36 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: kathy http://www.bakingandbooks.com/2008/10/15/pumpkin-cheesecake-with-gingersnap-crust/comment-page-2/#comment-19789 kathy Thu, 17 Dec 2009 04:34:41 +0000 http://www.bakingandbooks.com/?p=572#comment-19789 Hey out there, Christmas is upon us and I want to make a white chocolate peppermint cheesecake. any one got a good recipe? I want to use chocolate cookies for crust. Sure could use help or link. thanks Hey out there,
Christmas is upon us and I want to make a white chocolate
peppermint cheesecake. any one got a good recipe? I want to use chocolate cookies for crust. Sure could use help or link.
thanks

]]> By: Cindy Minish http://www.bakingandbooks.com/2008/10/15/pumpkin-cheesecake-with-gingersnap-crust/comment-page-2/#comment-19579 Cindy Minish Sun, 06 Dec 2009 10:38:28 +0000 http://www.bakingandbooks.com/?p=572#comment-19579 I have celiac disease and must eat gluten-free and dairy-free. I used this recipe to make my Thanksgiving dessert. Pamela's Ginger Cookies and Earth Balance butter were my substitutions for the crust. Then, I used tapioca flour, gluten-free vanilla flavoring, and Tofutti cream cheese as substitutions in the filling. Every bite was devoured! If you make a gluten-free cheesecake, I recommend not telling anyone that it's made from tofu until after they've tasted it. I have celiac disease and must eat gluten-free and dairy-free. I used this recipe to make my Thanksgiving dessert. Pamela’s Ginger Cookies and Earth Balance butter were my substitutions for the crust. Then, I used tapioca flour, gluten-free vanilla flavoring, and Tofutti cream cheese as substitutions in the filling.

Every bite was devoured! If you make a gluten-free cheesecake, I recommend not telling anyone that it’s made from tofu until after they’ve tasted it.

]]> By: kathy http://www.bakingandbooks.com/2008/10/15/pumpkin-cheesecake-with-gingersnap-crust/comment-page-2/#comment-19215 kathy Tue, 24 Nov 2009 17:14:09 +0000 http://www.bakingandbooks.com/?p=572#comment-19215 Thanks for the tips. Can I use pumpkin pie spice instead of the other spices? And how much? Thanks Thanks for the tips. Can I use pumpkin pie spice instead of the other spices? And how much?
Thanks

]]> By: Ari http://www.bakingandbooks.com/2008/10/15/pumpkin-cheesecake-with-gingersnap-crust/comment-page-2/#comment-19179 Ari Mon, 23 Nov 2009 14:07:53 +0000 http://www.bakingandbooks.com/?p=572#comment-19179 You can skip the ginger but not the butter - you need the butter to help give the crust structure. You can skip the ginger but not the butter – you need the butter to help give the crust structure.

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