This pumpkin cheesecake, made with a gingersnap crust, soaked with honey, and topped with candied walnuts, may not be what you had on your Thanksgiving table growing up, but it sure as heck evokes all those taste memories.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Pumpkin pie is great, but this pumpkin cheesecake with a gingersnap crumb crust and spiced nut topping may be even better.I'm not a big cheerleader for the overwrought. I worked for years in restaurant kitchens where we'd riff on classic dishes by adding modern touches.
, there are times—maybe once or twice a year—when I'm in the mood to pull out all the stops and make somethingis all well and good, but there's nothing wrong with trying to get a little fancy once in a while. This pumpkin cheesecake, made with a gingersnap crust, soaked with honey, and topped with candied walnuts, may not be what you had on your Thanksgiving table growing up, but it sure as heck evokes all those taste memories and combines them in a package that's wroughtThis is the Thanksgiving dessert to make when you've got in-laws you want to impress coming over, or friends whose favorite Beatles album is.
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