3spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass,press crumbs evenly into pan bottom, then use a soup spoon to press andsmooth crumbs into edges of pan. Bake until fragrant and browned aboutthe edges, about 12 minutes. Cool on wire rack while making filling.2.
Working with a stand mixer, preferably fitted with a paddle attachment, orwith a hand mixer in a large bowl, beat the cream cheese on mediumspeed, scraping down the bowl often, for about 4 minutes, or until it is velvetysmooth. In a medium bowl, stir together granulated sugar, cornstarch,cinnamon, nutmeg, ginger, and salt. Add granulated sugar mixture to creamcheese and beat for another 2 minutes. In a medium bowl (or the same one),whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (ifusing) until combined. Beat at medium speed until combined, about 2minutes.3.
Pour filling into crust, smoothing top, then put springform pan in a shallowbaking pan (in case springform leaks). Bake until center is just set andmeasures 140 to 150 degrees on an instant-read thermometer, 50 to 60minutes.4.
Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered,until cold, at least 4 hours. Remove sides of pan and bring to roomtemperature before serving.
best pie crust you’ll ever make
from Michelle via The Pioneer Woman
5 lb. bag of flour (set aside 1 cup)
2/3 Cup Sugar
4 teaspoons Salt
1 pinch Baking Powder
3 Lb. Can Of Crisco (regular, Not Butter-flavored)
2 cups Very Cold Water
Mix dry ingredients together. Drop shortening into dry mixture, by largespoonfuls. Mix with hands until it’s all pea-sized. Add the water, mix very little.You want to see shortening streaks in your crusts. Form into 10 oz.-size balls.Freeze them individually. It makes ~13-15 pie crusts.Thaw and roll out for the best pie crust you’ve ever had.