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## 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
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