Quick pumpkin cheesecake
Sep. 20th, 2008 04:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hearthstone25 gingersnaps
half a stick of butter
4 8 ounce packages of cream cheese, softened
1 can pumpkin (not the huge one)
1 cup sugar
4 eggs
1 Tbsp. pumpkin pie spice
Put the gingersnaps in a plastic bag and crush with a rolling pin. (I'm using gluten-free ones and they crush wonderfully.) This is very good to do if you are having a bad day. Melt the butter and mix with the graham cracker crumbs, press into the bottom of a 9" springform pan.
Mix cream cheese and sugar with a hand mixer. Add pumpkin. Add eggs, one at a time. Add pumpkin pie spice (or use cinnamon, ginger and cloves to taste). Pour into springform pan on top of gingersnap crust.
Cook at 300 F or until done.
half a stick of butter
4 8 ounce packages of cream cheese, softened
1 can pumpkin (not the huge one)
1 cup sugar
4 eggs
1 Tbsp. pumpkin pie spice
Put the gingersnaps in a plastic bag and crush with a rolling pin. (I'm using gluten-free ones and they crush wonderfully.) This is very good to do if you are having a bad day. Melt the butter and mix with the graham cracker crumbs, press into the bottom of a 9" springform pan.
Mix cream cheese and sugar with a hand mixer. Add pumpkin. Add eggs, one at a time. Add pumpkin pie spice (or use cinnamon, ginger and cloves to taste). Pour into springform pan on top of gingersnap crust.
Cook at 300 F or until done.
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Date: 2008-09-22 08:58 pm (UTC)And Gluten Free, Too!
Date: 2008-12-16 07:48 pm (UTC)