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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 ½ Cups Ginger Snaps Cookie Crumbs 6 Tbsp butter melted ¼ Cup Sugar 2 qty 8oz. Cream Cheese 1 Cup Sugar-Mix until smooth Add: 2 Eggs 1qty. 15oz. Can Pumpkin 2 tsp. Pumpkin Pie Spice Fold in 2/3 Cup Sour Cream Instructions: Mix first 3 ingredients to make crumb crust in Food Processor or blender. Blend & press into a greased 9”spring form pan. Chill crust for 10 minutes in freezer until set or bake 10 minutes @ 350. Cool before filling. OR you can use a ready made graham cracker crust. Mix next as directed. Pour over ginger snap or graham cracker crust. Bake @ 250 for 1 ½ hours until set. Cool, cut & serve. Store in refrigerator for up to one week or you can freeze and serve in smaller portions. |
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