Wednesday, November 24, 2010

Yummy Cheesecake!

Happy Thanksgiving All!
I hope that you enjoy your friends and family this week and are thankful for all that you have!

No-Bake Double Layer Pumpkin Cheesecake
2- 8 oz cream cheese soften
1/2c sour cream
1c. pumpkin puree
½ vanilla extract
½ white sugar
3 tsp pumpkin pie spice
1 ginger snap pie crust

Ginger snap pie crust
1 ½ c finely crushed ginger snaps
1 stick of better, melted

(I crushes the ginger snaps in a zip-lock bag with a rolling pin)
Mix melted butter and crushed ginger snaps till well  moisten
Press into a 9in pie dish, freeze while making the cheesecake


1. In a large bowl combine cream cheese, sour cream, sugar and vanilla.
 Beat until smooth, 
Remove 1c. of mix and spread into piecrust set aside
2. Add pumpkin puree and pumpkin spice to the remaining batter,
 stir gently till well blended 
spread pumpkin mixture on top of the plain mixture
3. Refrigerate for 2 hours
Serve with whipped topping

For those of you who know my desire to eat clean, yes this is a very UN CLEAN dessert

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...