These decadent treats have a chewy gingery crust, a creamy layer of pumpkin cheesecake and crunchy spiced pecans on top. And they’re surprisingly easy to make!
1 1/2 cups crushed ginger snaps (about 30 cookies)
1/2 can sweetened condensed mil
1 brick of cream cheese
2/3 cup of pumpkin puree
1 tsp vanilla
1/2 cup brown sugar
1/2 sour cream
1/4 cup brown sugar
1 tbsp butter
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
100 gr (small bag) chopped pecans
Preheat over to 350.
Line a 9″ square baking pan with parchment paper.
Place crushed cookies into bottom of pan. Pour sweetened condensed milk over top. Place in over for 5 minutes. Remove from over and mix until combined.
Mix cream cheese with pumpkin and brown sugar. Beat until smooth. Gradually add eggs one at a time, and beat each time until smooth. Pour over cookie base.
Bake 35-40 minutes, until set. Cool completely.
Prepare spiced nuts: (you could just as easily add store bought pralines here!)
In a frying pan, add sugar, spices and butter. Heat until melted. Pour pecans in. Cook until sugar is dissolved, about 5-7 minutes, stirring constantly. Pour out onto parchment paper to cool.
Before serving, top squares with cream cheese and pralines. Cut and serve immediately.
October 10, 2012 | Posted in:
from Jennifer L.’s book, North Branch , MN
2 1/4 c. all purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 c. packed brown sugar
3/4 c. shortening or cooking oil
1/4 c. molasses
Stir together the first 5 ingredients and 1/4 tsp salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1-inch balls. Roll in granulated sugar, if desired; place 2 inches apart on a ungreased cookie sheet. Bake in a 375° oven about 10 minutes.
Submitted by: Jennifer L
October 1, 2012 | Posted in:
from Diane B.’s book, Corvallis, OR
2/3 c. canola oil
1 cup white sugar
4 T molasses
2 1/2 c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/4 c. sugar for dipping.
Preheat oven to 350. Mix oil and sugar thoroughly. Add eggs and beat well. Stir in molasses. Mix dry ingredients together and add to mixture. Chill dough. Drop by rounded teaspoonful into sugar and form into balls. Place on ungreased cookie sheets 3″ apart. Bake 15 min.
Submitted by: Diane B