Recip Corne Submit your favorite recipe to be featured in the upcoming Spring edition of Radiant Life . Send a recipe that fits the season, upcoming holidays or is simply delicious! A winner will be selected through a random drawing. To submit your recipe, please mail it to: Catholic Financial Life, Attn: Marketing, 1100 West Wells Street, Milwaukee, WI 53233. Or, email it to firstname.lastname@example.org.
Filling • 1 ½ cups packed brown sugar • 2 16-oz. packages cream cheese • 5 eggs, room temperature • 2 cups solid pack pumpkin from a can • 1/3 cup evaporated milk • 1/4 cup all-purpose flour • 2 teaspoons vanilla • 3 teaspoons pumpkin pie spice
Topping • Cool Whip
Instructions Preheat oven to 400 degrees
For crust: 1. Crush finely or chop ginger snaps with food processor (Makes approximately 2 cups) 2. Mix crumbs with butter and sugar 3. Lightly butter or spray a 10-inch springform pan 4. Pat crust on bottom and 1 ½ inches up sides
For filling: 1. Mix sugar and cream cheese until creamy and smooth 2. With mixer running, add eggs one at a time 3. Then add pumpkin, milk, flour, vanilla and spices 4. Pour into crust 5. Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top 6. Set wrapped pan in a large roasting pan and pour hot water into roasting pan to a depth of 2 inches or about halfway up the sides of cheesecake pan 7. Carefully transfer to oven and bake 10 minutes at 400 degrees 8. After 10 minutes, reduce temperature to 225 degrees 9. Continue baking for 1 hour and 15 minutes until firm 10. Refrigerate overnight