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
   3 eggs

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.

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