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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Whip up some cream and enjoy a holiday favorite. From Bon Appetit. Ingredients:
1 1/2 cups gingersnap cookies, crumbs |
5 tablespoons butter, melted |
1 tablespoon sugar |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1 cup canned pumpkin |
3 large eggs |
1 teaspoon vanilla extract |
1/2 teaspoon cinnamon |
1 pinch nutmeg |
1 pinch allspice |
pecan halves (to garnish) |
Directions:
1. Preheat oven to 350°F.
2. Wrap the outside of a 9 inch springform pan with tin foil.
3. Mix crumbs, butter and sugar in a bowl.
4. Press mixture on the bottom and up the sides of the pan.
5. Bake 5 minutes, remove from oven.
6. With a mixer combine cream cheese and sugar.
7. Add pumpkin, eggs, vanilla and spices.
8. Pour into crust and bake for 1 hr and 5 minutes until center is set.
9. Cool on a rack and refrigerate for 6 hrs or overnight.
10. Run a spatula around the edge of pan, remove sides.
11. Garnish with pecan halves.
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