Pumpkin Cheesecake with Gingersnap Crust

Just a little note if you are planning on baking this delicious cheesecake!

Cooking with Candi

I just baked this cake and have to tell you all that I couldn’t stop eating the batter! First I started licking the spoon from the cream cheese and sugar, as if that wasn’t bad enough , once I put the pumpkin , whipping cream , eggs, spices, it not only smelled heavenly it tasted de-licious! Of course I had to scrape bowl clean for cake, but left a little over for me. Good thing I was alone so I didn’t even have to share it! It was pretty tasty. I really wanted to just tell you all that if you forget to leave cream cheese out to soften to room temperature there is a speedy way to do it. Also I placed a pyrex 1/2 filled with water in the oven to help prevent cracks in cheesecake.

How to soften Cream Cheese:( From Philadelphia cream cheese)


Place completely

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