From ad792a59e9092e74c36de077ab47a629ccf9b3e1 Mon Sep 17 00:00:00 2001 From: Bradley Taunt Date: Sun, 21 Jul 2024 16:12:54 -0400 Subject: Convert recipe pages to proper markdown format --- pages/recipes/Pumpkin_Cheesecake.mdwn | 36 ----------------------------------- 1 file changed, 36 deletions(-) delete mode 100644 pages/recipes/Pumpkin_Cheesecake.mdwn (limited to 'pages/recipes/Pumpkin_Cheesecake.mdwn') diff --git a/pages/recipes/Pumpkin_Cheesecake.mdwn b/pages/recipes/Pumpkin_Cheesecake.mdwn deleted file mode 100644 index 9090c17..0000000 --- a/pages/recipes/Pumpkin_Cheesecake.mdwn +++ /dev/null @@ -1,36 +0,0 @@ -## 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 -- cgit v1.2.3-54-g00ecf