Cooking Instructions
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Step 1
First, crush up the
Graham Crackers (3 cups)
in a food processor. Inside a mixing bowl, mix together the crushed cookies, and
Butter (1/3 cup)
.
Step 2
Grease the sides of a cake pan with some oil, and line the bottom with non stick baking paper. Transfer the cookie butter mixture to the pan, and using the bottom of a glass, press the mixture evenly to flatten it. Put the pan in the fridge while you work with the rest of the ingredients.
Step 3
In a separate bowl, beat the
Whipping Cream (2 cups)
until it is nice and thick.
Step 4
In another separate bowl, mix together the
Cream Cheese (2 pckg)
,
Brown Sugar (1/2 cup)
,
Caster Sugar (1/2 cup)
until they are nice and creamy.
Step 5
Into the cheese mixture, add in the
Canned Pumpkin Purée (2 cups)
,
Vanilla Extract (1 tsp)
, and
Pumpkin Pie Spice (1 Tbsp)
. Mix everything together.
Step 6
Add in the whipped cream a little bit at a time and blend it well together with the mixture. Then, slowly spoon out the mixture onto the base and even out the surface. Chill in the fridge for about 3 hours.
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