-INGREDIENTS-
1 c Plus 3 TBSP. gingersnap 1 c Heavy cream
-cookie crumbs (about 24 2 ea Packages, 8 oz. each, cream
-cookies, -cheese, softened
Crushed in food processor) 2/3 c Granulated sugar
4 T Butter, melted 1 cn Pumpkin puree (1 lb. can)
1 T Light brown sugar 1/2 t Ground ginger
2 ea Envelopes unflavored gelatin 1/2 t Ground cinnamon
1/3 c Cool water 1/8 t Ground cloves
DIRECTIONS
Combine 1 cup of cookie crumbs, 3 TBSP. of melted butter and the light
brown sugar in medium-size bowl. Brush sides of 8- inch springform
pan with remaining butter. Sprinkle remaining crumbs over butter,
rotating pan to coat. Press crumb mixture evenly and firmly over
bottom of pan to make bottom crus. Refrigerate to set. Sprinkle
gelatin over water in 1-cup glass measure or custard cup; let stand
to soften, 5 mins. Place cup in small saucepan with 1 inch hot water.
Heat over medium heat until gelatin is dissolved, about 1 minute.
Remove cup from water; set aside to cool slightly. Beat cream in
medium-size bowl until stiff. Set aside. Beat cream cheese with
granulated sugar in large bowl until smooth, about 2 mins. Beat in
pumpkin, ginger, cinnamon and cloves until combined, about 1 minute.
Stir in gelatin. Gently fold in whipped cream. Pour into prepared
crust. Refrigerate 4 hours or overnight. To serve, remove side from
springform pan, place cake with base on serving plate.
Yields
1 servings