Monday, December 5, 2011
Pumpkin Carmel Cheesecake
the ingredients are...
for the crust...
30 kinnikinik gingersnap cookies
1/4 cup melted butter
for the rest
24 oz. cream cheese
1/2 cup softened butter
1 cup sugar
1 can pumpkin
1/2 cup carmel topping
3 tablespoons gluten free flour mix
preheat your oven to 350°, grease the bottom of a 9 in. round stone pan. put crust ingredients in a food processor and pulse until mixed. bake for 12 minutes.
while it is baking, in a heavy mixer, beat all filling ingredients.
when crust is done, turn heat down to 325°. pour the filling into the crust. place in oven over a pan filled with water. bake 1 hour and 25 minutes.
remove cheesecake and cover with tin foil. refrigerate for eight hours.