
Ginger Snap Cookies
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
1 tbs ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
Preheat oven 350*
Cream together butter and sugar until smooth. Beat in egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt. Stir dry ingredients into molasses mixture to form dough. Roll into 1 inch balls for cookies or spread into cookie sheet to make full pan for crumbling.
Cookies bake 8-10 minutes.
Sheet bake 10-16 minutes.
Crust
2-3 cups cookies crushed
1/3 cup finely chopped pecans
1/4 cup melted butter
Mix and press into a 9" springform pan. Optional~ you can drizzle a little extra molasses on top of the crust.
Cheesecake
3-8 oz packages cream cheese
4 eggs
3/4 cup sugar
1 tsp vanilla extract
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch ground clove
Beat cream cheese, 1/2 cup sugar and vanilla until well blended with no lumps. Add eggs, 1 at a time beating each until blended. Reserve 1 cup of batter, to remainder add pumpkin, sugar and spices. Pour pumpkin batter into crust, top with saved batter, swirl gently with a butter knife to make design. Bake 55 minutes, cool completely in the fridge for 4 hours.
Your family is sure to love it just as much as we all did! Thanks for sharing Hope xoxo
Happy Thanksgiving from your Hometown Proud Susanville Supermarket!

