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Pumpkin
Cheese Cake
Ingredients
3
packages cream cheese (8 oz)
1.5 cups firmly packed light brown sugar
3 eggs
29 ounce can pumpkin puree
1/4 teaspoon each ground cinnamon, nutmeg, and cloves
Directions
Preheat
oven to 325 degrees. In a food processor, process cream
cheese and sugar until smooth. With the processor going,
add eggs 1 at a time. Scrape down the side of the bowl and
add pumpkin puree and spices; process until smooth.
Gingersnap
Crust
Ingredients
1.25
cups gingersnap crumbs
5 tablespoons butter
1/4 cup sugar
Directions
In
a bowl, add gingersnap crumbs, butter and sugar; combine
until well mixed. Press mixture firmly into the bottom of
a 9 inch springform pan. Pour filling into pan and bake
for 50 minutes or until filling shimmies in the center.
Cool on wire rack in pan to room temperature.
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