Monday, November 25, 2019

Hope's Gingersnap Cheesecake

If you shop here, you probably know Hope. Hope Browning is our Deli Manager and she makes everything fun. I'd say she is a cross between Rachel Ray and the Cat in the Hat. Talent and kindness wrapped in a whole lotta mischief. Man-o-man can she cook. I dream of her carne asada tacos... When I needed a really great Thanksgiving recipe, I asked Hope. She got all excited (cuz that's how she rolls) and offered to make her Holiday Pumpkin Cheesecake. YES PLEASE! The crew was the beneficiary of this most elegant and delish dish. One white layer of cheesecake with pumpkin cheese filling and a gingersnap crust she makes from scratch. YUM. After Hope puts the layers together she does a little swirl to pull the color through the filling. The top looked like a lotus flower. As you can see from the photo it's lovely. Hope makes the gingersnap crust from scratch but you could use boxed cookies in a pinch.

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.

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. 

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! 

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