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Quick pumpkin cheesecake

25 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.

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Comments

( 2 comments — Leave a comment )
whitecrow0
Sep. 22nd, 2008 08:58 pm (UTC)
I am adding this to my recipes on Facebook. Pumpkin cheesecake, nom nom nom...
(Anonymous)
Dec. 16th, 2008 07:48 pm (UTC)
And Gluten Free, Too!
I'm going to have to try this. Thanks for posting it!
( 2 comments — Leave a comment )

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