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Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

image of The Cake Slice Bakers badgeThis month’s Cake Slice Bakers recipe was a perfect choice for November! Rich with Fall flavors like pumpkin, ginger, cinnamon and pecans, this is a creamy and very rich dessert, perfect for a Thanksgiving (or any other) celebration.

I mentioned before that one of the reasons I joined the Cake Slice group is because I haven’t made a lot of cakes. That isn’t true for me for cheesecake, though. I’ve actually made a bunch of those and they’re a hit every time. I love making cheesecake! Everyone is so impressed and I do love myself a good slice o’ creamy cheesecake.

I’m told a lot of people are intimidated by the idea of making cheesecake.  Really – you can do it! They are actually very easy to make – just allow yourself plenty of time to make, bake and cool the cake, then chill overnight. Other than that little issue of thinking ahead, the procedure itself is a snap. And once it’s made, it will last a good while. Being rich and decadent, a little slice’ll do ya.

Although pumpkin isn’t a favorite flavor at my house, this is still a great recipe and one I highly recommend to anyone who *does* love pumpkin and wants to impress the in-laws (or whomever). I especially liked the garnish on this recipe – the candied pumpkin seeds are my favorite part! These, alone, would make a great snack to have around the house during the holidays, and they are quick and simple to make (just go easy on the egg white – only put the minimum amount needed to coat the seeds).

This was fun and easy to make and the end result is beautiful and has great texture. So if you’re still looking for a gorgeous dessert to wow your guests at Thanksgiving, look no further! I present for your enjoyment, Creamy Pumpkin Cheesecake with Ginger-Pecan Crust.

Customizable Baked Gnocchi

Customizable Baked Gnocchi


  • 1 pound Gnocchi uncooked
  • 3 cups Marinara sauce
  • 3/4 cup Ricotta cheese
  • 1 ounce Parmesan grated
  • 1 large Egg lightly beaten
  • 1/4 cup basil chopped
  • 1/4 cup parsley chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper
  • 1/2 pound cooked sausage chopped into bite sized peices
  • 8 ounces Mushrooms sliced
  • Mozzarella cheese shredded


  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk together ricotta, parmesan, egg, basil, parsley and crushed red pepper flakes. Season with salt and freshly ground black pepper.
  3. Spray a baking dish with cooking spray. Spread a thin layer of marinara sauce in the bottom. Scatter one half of the uncooked gnocchi in a single layer. Scatter one half of the cooked sausage, and one half of the mushrooms.
  4. Using a spoon, distribute half of the ricotta mixture in small dollops. Spoon a layer of marinara over the ricotta, leaving enough sauce for the last layer.
  5. Repeat layering, using all of the remaining gnocchi, sausage, mushrooms and sauce.
  6. Top with thin slices or shredded mozzarella cheese.
  7. Bake until sauce is bubbling and the cheese is lightly browned, about 35-40 minutes. Remove from oven and allow to sit for about 10 minutes before serving.


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