Today We Make Pumpkin Cheesecake

Pumpkin Time

Pumpkin Cheesecake1.  Shit you need: 4 eggs, 24 ounces of cream cheese,  half a stick of butter, 1 teaspoon vanilla, 1 teaspoon nutmeg, 1 1/4 cups of sugar,  7 ounce bag of ginger snaps and 2 1/4 ounce bag of pecans. 1 tablespoon cinnamon and one cup of pumpkin which you can obtain by following the first four steps of THIS

Pumpkin Cheesecake2. Set you oven to 350 and place ginger snaps and pecans intro a processor and process that shit. Place in a bowl and mix with melted butter.

Pumpkin Cheesecake3. Press mixture into bottom of springform pan and place into oven

Pumpkin Cheesecake4. In a large bowl mix the remaining ingredients till that sexy batter is smooth. Refrain from licking mixer.

Pumpkin Cheesecake5. Pour batter into pan and bake for about an hour or until the top starts to brown and you can stab that motherfucker with a knife and the knife comes out clean.

Pumpkin Cheesecake

6. It will look like this…look at…. so beautiful. Remove from oven and let cool for more than at least 15 minutes. Refrigerate for 4 hours or more. You’ll be tempted to dive right into it, DON’T FUCKIN’ DO THAT!

Pumpkin Cheesecake7. Have a happy Thanksgiving.

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