You may not be aware you need this recipe RIGHT NOW, but you
do. You’re welcome.
Pumpkin Cheesecake
Gingersnap Crust:
2 cups gingersnap cookie crumbs (40 cookies)
6 tablespoons melted butter
2 tablespoons sugar
Mix crust ingredients and press into 9” springform pan.
Filling:
2 packages (16 ounces) cream cheese, softened
3/4 cup brown sugar
3 eggs
2 cups pumpkin pie mix
1 tablespoon flour
2 teaspoons vanilla
Beat cream cheese and brown sugar until fluffy. Add eggs,
one at a time, beating on low speed just until blended. Add remaining
ingredients and beat until smooth. Pour into crust. Bake at 350F 50 minutes until
top is golden-brown and center is almost set. Turn off oven; let cheesecake
stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around
rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hours
or overnight. Serves 12.
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