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Pumpkin Cheese Cake Recipe


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     Pumpkin Cheese Cake

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   9
Preptime   20 mins

1 1/2 cups gingersnap crumbs - 8oz pack
1/2 cup chopped pecans
2 8oz pacs cream cheese
1/2 cup plus 1/4 cup sugar
1 tsp vanilla
3 eggs
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 cup Pumpkin
1/3 cup butter

Preheat oven to 350. In a small bowl, mix together the gingersnap crumbs, pecans, and butter with a fork. Press the crust mixture onto the bottom and 1 1/2 inch up the sides of a 9 inch springform pan.Bake the crust at 350 for 10 mins. When crust is done, turn oven down to 325.
In a large mixing bowl, use the miser to whip together the cream cheese, 1/2 cup of sugar and vanilla until they're well blended. Add the eggs, one at a time, until blended into the batter. Reserve 1 cup of the batter and set it aside.
To the remaining batter in the bowl, add the remaining 1/4 cup of sugar, pumpkin, cinnamon, nutmeg and ginger. Using the mixer, blend well. Spoon the batters alternately on top of the crust. Using a knife, cut through the batter to marbleize.
Bake the batter at 325 for 1 hour, or until the top is dry and the edges are just beginning to brown. Run a knife around the edge of pan and then let the cake cool completely. Transfer to serving dish and refrigerate.

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