1/4 cup melted butter
2 cups of ginger nut (snap) biscuit crumbs
250g soft cheese [Kraft Philadelphia cream cheese]
250g ricotta cheese
1 cup of pureed pumpkin
1 can of sweetened condensed milk
3 eggs
2 tsp (10 ml )vanilla
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
[pinch of mace, option]
Method:
Preheat oven to 300ºF (150ºC)
Mix the ginger nut crumbs and butter till all the crumbs are coated with butter
Spread the biscuit base evenly into a 9" spring-form pan and then refrigerate for 20 minutes
In a large mixing bowl cream the cheese and condensed milk until fluffy
Add eggs and vanilla and mix
Pour into cooled pan and bake for 1 hour or until a spaghetti noodle inserted is clean when removed
Garnish with whipped cream and sprinkle with shaved chocolate flakes
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