PS...I copied this recipe from Annie Bakes. Anne's words explained it perfectly. And check out her blog...you will love it!
Makes 1 Cheesecake
Ingredients:
38 Nabisco Ginger Snaps
1/4 cup pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 (15 ounces) pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
Cool Whip
A dusting of ground nutmeg
Preheat oven to 325 degrees. Mix the Ginger Snaps and pecans in a food processor and pulse until fine, add the melted butter; press onto bottom and up 1 inch of a 9 inch springform pan. Beat cream cheese and sugar in mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hour 20 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate after 4 hours of resting time. Serve with a dollop of Cool Whip and a dusting of nutmeg.
5 comments:
awww, thanks you guys, glad you liked it!! And wasn't it easy?!?
anne
Love the texture hear
I'm not a fan of pumpkin pie, either. So, guess I should try this cheesecake, too!
I do NOT like pumpkin pie either. Tastes like baby food. But I do like pumpkin cheesecake, so I shall make this for Thanksgiving.
((miss you!)
This sounds fantastic! I will definitely be making this soon. Who says you can't cook with pumpkin in February?! Thanks :)
http://thehomemakingfashionista.blogspot.com/
Post a Comment