Carly is most well known for her baking. She is constantly baking birthday cakes for people or for holidays. She created this pumpkin cheesecake for Thanksgiving and used the ginger snap pie crust as the crust of the cheesecake.
Ingredients:
3 8-oz. packages of cream cheese softened to room temperature
1 cup canned pumpkin
3 eggs
1 cup sugar
1 tsp. vanilla extract
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
Mix all ingredients in a large bowl until smooth. Pour mixture in a pan on top of the prepared crust and bake for 60-70 minutes until the top of the cheesecake is slightly browned at 350 degrees Fahrenheit. Put a tray of water on the lower shelf of the oven to prevent the top of the cheesecake from cracking.
Let cheesecake sit in refrigerator until it is completely cool (usually takes around four hours).
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