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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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For pumpkin lovers Ingredients:
1 1/4 cups gingersnap crumbs |
1/4 cup butter |
3 (250 g) packages cream cheese, softened |
3/4 cup sugar |
3 eggs |
1 cup canned pumpkin |
handful pecans, toasted and chopped |
1 dash nutmeg |
1 dash cinnamon |
cool whip topping, for topping |
pecans, toasted, for topping |
Directions:
1. Mix together crumbs and butter.
2. Press on bottom of a 9” springform pan. Set aside.
3. Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended.
4. Stir in canned pumpkin, pecans, nutmeg and cinnamon and pour mixture into crust.
5. Bake at 350 degrees Fahrenheit, for 45 to 50 minutes or until center is almost set.
6. Cool completely, then refrigerate for 3 hours or overnight.
7. Top with COOL WHIP and sprinkle with pecans.
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