The recipe that I based it on is Sprinklebake's Sweet Potato Pecan Praline Cheesecake Bars, but by making it as a round 10" cheesecake rather than bars, and substituting the sweet potato for a cup of mashed pumpkin. For the base, I used 1 1/2 cups crushed gingernuts mixed with 1/2 cup melted Nuttelex, baked for 10 minutes at 180 degrees. I baked my cheesecake for around an hour, and skipped the praline.
Here is the finished result:
I think crowd reaction speaks for itself - I put it in the kitchen for any takers, and came back 10 minutes later to find it was all gone. I thought it was delicious, but then again, I love cheesecake!
I hope that all who celebrate American Thanksgiving had a lovely day on Thursday.
