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Discover Fauquier November 2018
27
Pumpkin Cheesecake
Serves 16
Crust:
1 cup gingersnap crumbs
1
/
2
cup finely chopped pecans
1
/
3
cup margarine, melted
1
/
4
cup sugar
Filling:
4-8oz packages of cream cheese
6 eggs
1-16oz can of pumpkin
1
3
/
4
cup sugar
1 teaspoon cinnamon
1
/
2
teaspoon nutmeg
1
/
4
teaspoon ground cloves
Heat oven to 325
o
. Mix crust ingredients. Press crumbs
onto bottom and sides of 10" spring form pan.
In large bowl beat cream cheese until smooth. Add
remaining ingredients and beat until blended. Bake
1 hour and 15 minutes, or until lightly golden. Turn
off oven and let stand in oven for 1 hour longer.
Remove - cool - cover and chill overnight.
N
EW
M
ILLENNIUM
Edie Grassi, Realtor
Edie Grassi
REALTORŪ ABRŪ, GRI, SFR
Cell: (540) 878-1308
Offi ce: (540) 349-1221
htt p://edie.grassi.c21nm.com
edie.grassi@c21nm.com
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gather Family close
and Give Thanks.
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THANKSGIVING
from
our Family to Yours!
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