Herbalist William Varney Celebrates Fall with Seasonal Inspiration
SAN ANTONIO, Oct. 26, 2026 /PRNewswire/ -- As autumn brings cooler weather to Texas, renowned herbalist and founder of San Antonio's iconic Urban Herbal, William Varney, is inviting home cooks and gardeners to embrace the season's comforting flavors. Highlighting his newly updated website, a new book, and seasonal recipes, Varney continues to guide readers in connecting with nature through every sense.
The newly revamped website, www.urbanherbal.com, features an expanded selection of holiday gift-giving ideas, handcrafted herbal goods, and resources for seasonal living. Visitors can browse unique gift options alongside tips for fall gardening. For those starting an autumn garden, Varney recommends eight easy fall herbs to plant: rosemary, parsley, cilantro, sage, mint, thyme, chives, and lavender.
Following the release of his book The Urban Herbal A Texan's Guide for Enhancing All of Your Senses with Herbs (ISBN: 9798218999148), Varney brings his signature blend of garden wisdom and culinary artistry directly into the kitchen. To celebrate, Varney is sharing a standout dessert recipe from his book.
Pumpkin Ginger Cheesecake with Pecan Gingersnap Crust
From "The Urban Herbal A Texas Guide for Enhancing All of Your Senses with Herbs" by William Varney
This spiced pumpkin cheesecake is as comforting as a soft quilt on a cool Texas evening. The gingersnap-pecan crust adds a delightful crunch, while the filling is smooth, warmly spiced, and subtly sweet. Serve it with a sprig of lemon verbena from the garden and a twist of lemon to brighten every bite.
What You'll Need
For the Crust
- 1 1/4 cups gingersnap cookie crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- Butter-flavored vegetable oil spray (such as PAM)
To Prepare the Crust:
- Preheat oven to 300°F. Spray a 9- or 10-inch springform pan with butter-flavored vegetable oil.
- In a large bowl, mix the gingersnap crumbs, pecans, both sugars, and melted butter until well combined.
- Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.
For the Filling
- 24 oz. cream cheese, softened
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1 cup canned pumpkin
- 3 large eggs
- 2 tablespoons evaporated milk or heavy whipping cream
- 1/2 teaspoon vanilla extract
To Prepare the Filling:
- In a large bowl, using an electric mixer, beat together the cream cheese, sugar, cinnamon, ginger, salt, and flour until the mixture is smooth and creamy.
- Add the pumpkin, eggs, evaporated milk (or cream), and vanilla. Continue mixing until the pumpkin is fully blended and the mixture is uniform.
- Pour the filling into the prepared crust.
- Bake at 300°F for 1 hour. The center should still be slightly soft—don't worry, it will set as it cools.
- Turn off the oven and let the cheesecake cool inside with the oven door closed for several hours or overnight.
- Once fully cooled, refrigerate until chilled.
To Serve Top each slice with a dollop of whipped cream, a sprig of fresh lemon verbena, and a thin twist of lemon peel for a fresh, floral finish.
About Urban Herbal
Crafted with passion and botanical artistry, William Varney offers an intimate collection of handcrafted, natural body, culinary, and home luxuries—each designed to awaken the senses, nurture the soul, and bring a touch of garden elegance to everyday rituals.
Media Contact:
William Varney
425355@email4pr.com
(210) 425-2135
www.urbanherbal.com
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SOURCE Urban Herbal
