I have a recipe for pumpkin cheesecake. The crust calls for ginger snapsand pecans. Do you think I could use graham wafers and add a little ginger powder? Has anyone ever tried this?
You can just sub in graham crackers and pecans, with no ginger.
My pumpkin cheesecake recipe is one that I generally use gingersnaps for. But - if I don't have them, I just use either plain or cinnamon graham crackers half-and-half with toasted finely minced pecans and it is fine.
Most of these recipes you can sub whatever you want for the crust.
Edited to say: If you still want that ginger flavor, I'd use fresh ginger or better yet, finely minced candied ginger. Powdered ginger will taste too harsh.
If you're afraid of butter - use cream. Julia Child
Edited 10/12/2007 10:05 am ET by Biscuit
"When a stupid man is doing something he is ashamed of, he always declares that it is his duty." - George Bernard Shaw
I'd forego the ginger flavor entirely and use grahams or vanilla wafers or chocolate wafers or oreos. It's pretty much wide open.
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How about crushed ginger Altoids.
OK, sorry, it's late. Time for bed now.
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