Layered Pumpkin Cheesecake
Crust
2 Boxes of the cheapest Ginger cookies you can find at the supermarket (mine were a dollar each) 2 Tablespoons Butter, melted Filling 4 8oz Packages of Cream Cheese 1 Cup Pumpkin 1 1/2 Cups Brown Sugar 1 Teaspoon Cinnamon 1/2 Teaspoon Ginger 1/2 Teaspoon Nutmeg 1/4 Teaspoon Each: Allspice, Clove Topping 1/2 cup brown sugar 1/3 cup corn syrup 2 tablespoons butter 1/3 cup creamer 1/4 teaspoon rum extract walnut halves and peices |
Crust Preheat over to 350 blend cookies until smooth, mix with butter and press into a greased spring form pan. make sure to have a TICK bottom and go high up the sides of the pan. use extra butter if necessary. bake for 15 minutes. Filling Dump all those ingredients into a bowl and MIX MIX MIX until mostly smooth and color is consistent (such a yummy gingerbread color). dump mixture into mostly cooled pie crust. bake for 70 minutes. Topping add all ingredients to a small saucepot and bring to a boil. stir occasionally and reduce until the liquid is thick and will stick to the spoon for a couple seconds before dripping. pour over cooled cake and garnish with walnuts. Note: if your sauce splits on you, add more creamer and reboil |