Love Cheesecake?! Yah! Who doesn't?

Join Sarah, in her newly remodeled kitchen, to learn how to make the smoothest, creamiest, richest pumpkin Cheesecake you'll ever wrap your lips around in this simple to follow along with how-to demonstration video!

This decadent cheesecake is ripe with the fresh sweet tastes of pumpkin and the energizing kick of coffee to make it the perfect dessert to serve at your up coming fall gatherings! It's a large cake so be prepared to share, but plan ahead because this is no 5 minute pie!

Easy to make, loooong prep time, but sooooo worth it!

Serves 18
Ingredients:
(For Filling)
1 -15 oz can or 2 cups Pureed Pumpkin
3 -8 oz blocks Philadelphia Cream Cheese
2 -8 oz wheels Brei, shaved
1 cup Sugar
1 tbs Folgers Instant Coffee
1 tsp Vanilla Extract
½ tsp Maple Syrup
1 tsp Pumpkin Pie Spice
5 large or 6 medium Eggs
(For Crust)
1 ½ cups crushed Ginger Snaps
½ stick or ¼ cup of unsalted Butter

Directions:
1) Preheat oven to 350° F
2) Coat a 9x13 baking dish with oil
3) Set out Cheeses, butter & eggs to reach room temperature
4) Blend pumpkin puree, coffee & maple syrup and set mixture aside
5) Cream cheeses & sugar
6) Whip in Vanilla & Spice
7) Whip in Pumpkin Mixture
8) Whip in Eggs one at a time on high
9) In seperate bowl, blend ginger snaps & butter together until crumbs are evenly coated.
10) Press crumb mixture into a layer on bottom of pregreased baking dish
11) Pour filling mixture on top
12) Bake uncovered for 40 minutes
13) Remove to a cooling rack & let cool for 10 minutes, then run a knife along edges to ensure cake has seperated completely from sides for pan.
14) Allow to cool another hour, then move to a refrigerator to cool overnight.
15) Cute into 18 slices, serve cold with a scoop of ice-cream on top to put the CHILL in Chilly!

Editing software & music contributions by: YouCut:https://youcutapp.page.link/BestEditor

As always thanks for watchin Y'all!