Credits to my beautiful friend...check o ...

Credits to my beautiful friend...check out the recipe below💫🌟😍😇

May 20, 2020
Ingredients: CRUST: • 1 cup Ginger Biscuit crumbs • 1 tablespoon sugar • 1/4 cup butter, melted FILLING: • 250g cream cheese, softened • 3/4 cup sugar • 2 large eggs • 2 Cups (500ml) Pumpkin Puree • 1-1/4 teaspoons ground cinnamon • 1/2 teaspoon ground ginger • 1/2 teaspoon ground nutmeg • 1/4 teaspoon salt TOPPING: • 2 cups (500ml) sour cream • 3 tablespoons sugar • 1 teaspoon vanilla extract • 12 to 16 pecan halves, chopped Directions In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-inch. springform pan; chill. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Pour into crust. Place pan on a baking sheet. Bake at 180° for 50 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
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