In my experience of crushing food (graham crackers, candy canes, pretzels, etc.), I have used multiple methods: food chopper, meat mallet, measuring cup, and even my bare (usually clean) hands = tedious or ineffective. As I began to throw together a new recipe this week, it asked that I crush 38 ginger snaps! I might have teared up, when I remembered that I own a rolling pin. Five minutes later, my cookies were crumbled and the dessert was in the oven. Pretty unhealthy, but very yummy, minus that I discovered I don't like the ginger snap flavor/texture in my crust... I kinda can't believe I actually took a picture of my crushed cookies, but there you see them! :) And the recipe follows.
Spiced Pumpkin Cheesecake
Makes 16 Servings
38 ginger snaps, finely crushed
1/4 c finely chopped pecans
1/4 cup butter, melted
4 pkg (8 oz each) cream cheese, softened
1 c sugar
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
1 cup thawed cool whip
1/2 tsp. ground nutmeg
HEAT oven to 325 degrees. MIX crumbs, nuts, and butter; press onto bottom and 1 inch up side of 9-inch springform pan. BEAT cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. POUR into crust. BAKE 1 hour 20 minutes or until center almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of cool whip and a dusting of nutmeg.
4 pkg (8 oz each) cream cheese, softened
1 c sugar
1 can (15 oz) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
1 cup thawed cool whip
1/2 tsp. ground nutmeg
HEAT oven to 325 degrees. MIX crumbs, nuts, and butter; press onto bottom and 1 inch up side of 9-inch springform pan. BEAT cream cheese and sugar with mixer until blended. Add pumpkin, spice, and vanilla; mix well. Add eggs, 1 at a time, mixing after each just until blended. POUR into crust. BAKE 1 hour 20 minutes or until center almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with a dollop of cool whip and a dusting of nutmeg.
4 comments:
A less messier way to crush things is to put the "to be crushed" items in a gallon size plastic bag and then use your rolling pin :)
Go Martha go!
Great idea Stephanie! I was just so excited about how easy it was to crush the cookies, I didn't even think about the mess. haha
And Martha would laugh at my attempts at cooking, but thanks Hay. :)
We have the exact same rolling pin. Cute :)
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