One cup cream cheese, soft
Half a cup granulated sugar
One cup butternut puree
Quarter teaspoon ground cinnamon
Quarter teaspoon ground cloves
Quarter teaspoon ground nutmeg
One cup heavy cream
Whipped cream (optional)
One and a half packets Gingersnap cookies
Quarter cup butter, melted
Mash the gingersnap cookies to make two cups of crumbs. Stir in the melted butter. Press into the bottom of a tart pan and place in the fridge until firm.
Beat the cream cheese and sugar in the bowl of an electric mixer until soft and creamy. Stir in the pumpkin and spices then add the cream. Gently mix until mixture is fluffy. Pour into the crust and refrigerate until ready to serve. Top with whipped cream if desired.
Lady Gaga, known to her millions of fans around the world as Mother Monster, has always been something of a foodie. Her parents own a restaurant near Lincoln Center in NYC called Joanne Trattoria, which explains why she and her dad, Joe Germanotta, are releasing a cookbook together in November 2016. Gaga has had a really busy schedule lately. Not only has she collected a Golden Globe Award for Best Performance by an actress for her role in American Horror Story: Hotel, she is set to star opposite hunky Bradley Cooper in the remake of the movie A Star is Born, with production beginning early next year. Little Monsters are eagerly anticipating her new single that will be hitting shelves soon, while her latest track/DVD, Perfect Illusion, will be released in September. Perhaps her busy schedule explains why she and her fiancé, Taylor Kinney, broke up – just no time to work on their relationship! Anyway, we’re sure that she’ll be turning to her her favourite no bake pumpkin cheesecake to get her through the rough times until her heart heals!