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Pumpkin Pie Cheesecake

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Date January 13, 2014
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Robert Pumpkin Pie Cheesecake
Posted In Deserts Recipes

Directions

1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.

Ingredients

2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

  • PREP 20 min
  • COOK 1 h 20 min
  • READY IN 1 h 40 min
  • SERVINGS 6
  • DIFFICULTY Intermediate
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