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Ingredientes
- 1/4 c. Butter or possibly margarine
- 1Â 1/4 c. Crushed ginger snaps
- 16 ounce Cream cheese, softened
- 2/3 c. Sugar
- 2 x Large eggs
- 14 ounce Pumpkin puree
- 3/4 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/2 tsp Salt
- Â Â Whipped cream
- Â Â Chocolate curls
Direcciones
- Preheat oven to 350F [180C].
- Crust - Heat the butter or possibly margarine, either in a saucepan or possibly in the microwave. Stir in the gingersnap crumbs till well mixed.
- Press the mix into an ungreased 9x9-inch [22x22-cm] pan. Bake for 10 min.
- Filling - in a large bowl combine the softened cream cheese and sugar; beat well. Add in the Large eggs, one at a time; beat well after each addition. Add in the rest of the ingredients; mix well.
- Pour the filling mix carefully into the prepared crust.
- Bake for 50 to 60 min or possibly till hard. Chill.
- Decorate with shipped cream and chocolate curls if you like.
- Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 157 | 68% |
| Total Fat 17.88g | 22% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 337mg | 14% |
| Potassium 134mg | 4% |
| Total Carbs 15.53g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.48g | 9% |
| Protein 3.69g | 6% |
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