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Gingersnap Pumpkin Cheesecake Recipe


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     Gingersnap Pumpkin Cheesecake

Category   Desserts - Breads
Sub Category   None

2 cups crushed gingersnap cookies
1/4 c packed light brown sugar
6 T unsalted butter, melted
3 8 oz pkg cream cheese, softened
1 c sugar
1 t cinnamon
1/2 t allspice
1/2 t ginger
1/4 t nutmeg
3 eggs
2 T heavy cream
2 t vanilla
15 oz can pumpkin puree
1 c heavy cream whipped

Line 9 inch spring form pan with circle of parchment paper. Grease pan and lightly grease paper. Preheat oven to 350. Mix first 3 ingredients together and press into bottom and up sides of pan. Chill for 10-20 minutes.
Beat cream cheese and sugar. Add spices, one egg at a time. Add cream, vanilla and pumpkin, mixing just to combine.
Remove crust from frig. Pour cheesecake batter into crust. Bake 1 hour and 15 minutes or until center is almost set. Run sharp knife around edge to help prevent it from cracking as it cools. Let cheesecake cool at least 30 minutes. Cover and chill in frig overnight.
To serve, remove cheesecake from pan and transfer to serving plate. Slice into 10-12 wedges and top each with dollop of whipped cream and sprinkle of crushed gingersnaps. To make Chantilly cream, whip 1 c cold heavy cream with 1 T of powdered sugar and 1/2 t vanilla extract.

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