"Your Ginger Thins are the perfect snack, with great texture and terrific flavor."
- West Long Branch, NJ
Recipes
Sure to make you love Anna's Thins even more!
Pumpkin Cheesecake
| amount | item |
|---|---|
| ¾ cup | Anna’s Ginger Thins, crushed |
| 1/3 | cup finely chopped pecans |
| 3 Tbsp. | margarine, melted |
| 1½ cups | canned cooked pumpkin |
| 3 | eggs at room temperature |
| ½ cup | brown sugar, packed |
| 1½ tsp. | cinnamon |
| ½ tsp. | ginger |
| ½ tsp. | nutmeg |
| 3 pkg. | 8 oz. cream cheese |
| ½ cup | sugar |
| 1 Tbsp. | cornstarch |
CRUST: Heat oven to 350º F. Combine first three ingredients and press into the bottom of a 9” spring form pan. Bake 10 minutes.
FILLING: Whisk together next six ingredients. In a separate bowl, using an electric mixer, beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture. Pour over the crust and bake 50 – 55 minutes or until centre of cake is just set. Remove from oven and immediately run knife around the ring of the pan. Let cool thoroughly at room temperature. Refrigerate overnight.
OPTION: Melt 2 oz. of chocolate and drizzle over top and sides of cake.