1 can pure pumpkin puree
½ cup cream cheese
½ cup butter
2 eggs
¾ cup brown sugar
1 cup sugar
1 tsp pumpkin pie spice
1 tsp. cinnamon
1 tbsp baking powder
1 ½ cups flour
Pinch of salt
Melted chocolate to drizzle (optional)
Pre heat oven to 350 degrees. In a large bowl beat butter, cream cheese and sugars together. Add pumpkin puree, then one egg at a time. In another bowl, sift flour, spices, baking powder, and salt. Gradually add dry ingredients to wet, folding with a wooden spoon until well combined. (note: batter shoot not be to thick)
Crust
1 bag ginger bread cookies
3 tbsp. butter
Grease the bottom of a large pan, at least 4” deep. Using a food processor, chop cookies, and add butter tbsp at a time. Press mixture onto the bottom of the pan.
Pour pumpkin mixture onto the gingerbread crust. Bake for 40-45 minutes.
Once the cake has cooled, you can drizzle melted chocolate over the top. When that cools and firms up you will have yourself a fanny’tastic dessert!
Orgasmic Cheesecake Pumpkin Squares Squares
