Basque in the glory of this cheesecake.

Celebrate National Pumpkin Cheesecake Day with our delicious chai-spiced pumpkin cheesecake recipe, with a gingersnap crust and warm salted maple drizzle.

Press the mixture into the bottom of the springform pan, packing it tightly with the bottom of a measuring cup. Bake until the crust is golden, 12 to 15 minutes. Remove from the oven and let it cool ...

We’re kind of obsessed with pumpkin. We love pumpkin bread and pumpkin coffee, pumpkin beer and pumpkin pasta, and we’ve never met a pumpkin patch we didn’t want to frolick through like a joyful ...

When autumn arrives, one of the ingredients I always want to use is pumpkin.This time, I tried making a baked pumpkin ...

In a food processor, pulse the almonds until coarsely ground. Add 1/2 cup of the flour and process to a fine powder; transfer to a bowl. In the food processor, pulse the butter and powdered sugar ...

All the pumpkin, none of the fuss.

Drummond demonstrated how to make her pumpkin gingersnap cheesecake on an episode of The Pioneer Woman. To make the crust, the Food Network host put gingersnap cookies in a food processor and pulsed ...

Nothing says Thanksgiving like pumpkin pie — but what if you also added cheesecake and a gingersnap cookie crust to the mix? Ask the chefs at King Arthur Baking Co. behind this feast-worthy dessert, ...

Pumpkin cheesecake is built on two ingredients that have carried the wrong names for generations. One name traces to a ...

If I order a pumpkin cheesecake through hometown tax, won't it taste too much like vegetables or have a grassy flavor?”Do you ...