Good afternoon! I am not feeling like myself today, just a little bit of negativity easing in, so I need to post something sweet to make me smile! Let me take a break from all that is healthy and post this recipe for spiced pumpkin cheesecake! Mmmmmmmm 'tis the season lol. I am thinking of making this for my husband's potluck at work next week so that I don't have the opportunity to eat any! Because I fear if I do, I will never stop!
38 Nabisco ginger snaps, finely crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) of Philadelphia cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 tbsp pumpkin pie spice
1 tsp canilla
1 cup thawed cool whip whipped topping
1/2 tsp ground nutmeg
Heat oven to 325 degreesF mis crumbs nut and butter: press onto bottom and 1 inch up side of 9 inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla and mix well. add eggs, 1 at a time, mixing after each just until blended. put into crust. bake 1 hour 20 minutes to 1 hr 30 mins or until center is almost set. loosen cake from rim of pan, cool before removing rim. refridgerate 4 hours. serve with a dollop of cool whip and a dusting of nutmeg.
prep time 15 mins
makes 16 servings
And to add in some more sweet pictures just to bring more happiness to all of our days...