38 finely crushed ginger Snaps
1/4 cup butter melted
4 packages of Cream Cheese soften 8 ounces each (Do not use lite)
1 cup granulated sugar
1 18 ounce of spice pumpkin pie
1 teaspoon of vanilla
4 eggs
1 cup cool whip (thaw) or use real cream
1/4 teaspoon of nutmeg
1/8 cinnamon
Heat oven 325
Mix ginger snaps and butter, and then press onto bottom and about 1 inch up the side of a nine inch springform pan. Beat cream cheese and slowly add sugar with mixer until well blended. Add pumpkin, spices and vanilla, mix together until well blended. Pour into springform pan and bake 1 hour and 20 minutes, check to make sure center is almost set. If not bake another 10 minutes. Loosen cake from rim of pan, and cool before removing it from rim. Refrigerate about 4 hours. Serve with cool whip or real cream.
1/4 cup butter melted
4 packages of Cream Cheese soften 8 ounces each (Do not use lite)
1 cup granulated sugar
1 18 ounce of spice pumpkin pie
1 teaspoon of vanilla
4 eggs
1 cup cool whip (thaw) or use real cream
1/4 teaspoon of nutmeg
1/8 cinnamon
Heat oven 325
Mix ginger snaps and butter, and then press onto bottom and about 1 inch up the side of a nine inch springform pan. Beat cream cheese and slowly add sugar with mixer until well blended. Add pumpkin, spices and vanilla, mix together until well blended. Pour into springform pan and bake 1 hour and 20 minutes, check to make sure center is almost set. If not bake another 10 minutes. Loosen cake from rim of pan, and cool before removing it from rim. Refrigerate about 4 hours. Serve with cool whip or real cream.
No comments:
Post a Comment