“I replace half of the vanilla extract in my pumpkin pie or pumpkin cheesecake recipe with orange extract. It gives the dessert a unique flavor,” says Nancy Zimmerman of Cape May Court House, New Jersey.
“You really must try this luscious cheesecake that my family requests for every holiday dinner,” writes Carmel Mooney of Dobbins, California. “I won a blue ribbon when I entered it at the state fair a few years ago.”
This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.