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Diffstat (limited to 'recipes/Pumpkin_Cheesecake.mdwn')
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diff --git a/recipes/Pumpkin_Cheesecake.mdwn b/recipes/Pumpkin_Cheesecake.mdwn new file mode 100644 index 0000000..9090c17 --- /dev/null +++ b/recipes/Pumpkin_Cheesecake.mdwn @@ -0,0 +1,36 @@ +## Ingredients + +### Crust + +- ¼ cup of melted butter +- 1¼ cup of graham cracker crumbs +- 1 tsp of sugar +- 1 tsp of cinnamon +- 2-3 crushed ginger snaps + +### Filling + +- 2 x 8 ounce cream cheese +- ⅔ cup of sugar +- 2 eggs +- 1 x 14 ounce can of pumpkin puree +- ½ tsp of cinnamon, ginger, nutmeg, all spice, and coriander +- ½ tsp of salt +- 1 tbsp of vanilla +- 1 tbsp of whiskey + +### Topping + +- ginger snaps +- cool-whip topping +- caramel sauce + +## Instructions + +1. Press mixed crust ingredients into a 9 inch pan +2. Bake at 350° for 10 minutes, then move to freezer +3. Beat cream cheese and sugar until smooth. Add eggs one at a time +4. Mix in remaining ingredients - do NOT over-beat +5. Pour over crust and bake for 1 hour +6. Chill and garnish with toppings +7. Best served next day |