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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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Cook Time: 1 hr 30 minPrep Time: 25 min
  

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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