With the impending holiday of feasting comes the necessity for some awesome dessert.
I made this yesterday and brought some with me to karate today, shared it with everyone there, and had several inquires about my recipe. I made some minor tweaks to the one linked a moment ago.
- 1 1/4 cup ground gingersnap cookies
- 1/3 cup pecans, finely chopped
- 1/4 cup sugar
- 1/4 cup (1/2 stick) butter, melted
- 3, 8-ounce packages of cream cheese, softened
- 1 cup lightly packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 2 egg yolks
- 1, 15-ounce can of pumpkin (this was where I changed the original recipe, I added more pumpkin because 1 cup of pumpkin left me with not enough in the can to do anything else, and I like pumpkin anyway, so I just threw the rest in)
- Whip cream (as much as you want!)
- Chocolate (any kind you prefer!)
- Preheat oven to 350 degrees.
- Combine ingredients for the crust, and pack along the bottom of a pop-away circular cake pan (one of those pans that comes in two pieces that allows you to pop away the edges instead of struggling with the dang thing inside an actual pan once it’s done).
- Mix up the cream cheese and add the spices.
- Add the eggs and yolks.
- Add the pumpkin.
- Mix it all up until it’s smooth!
- Pour into the pan.
- Cook at 350 degrees for one hour.
- Let it sit for about 12 hours so that it can cool throughout.
- Cover the top with whip cream.
- Take the chocolate, use a grater, and shave the chocolate onto the top!
Any additions or tweaks that you make to the recipe, let me know so I can try it out!