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pumpkin cheesecake crust Recipe


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     pumpkin cheesecake crust

Category   Desserts - Breads
Sub Category   None

24 small gingersnap cookies
4 graham crackers
1/2 cup pecan halves, toasted
3 T. unsalted butter, melted
2 T. sugar
pinch of salt

process gingersnaps in a food frocessor until fine, and transfer to a bowl. process crackers until fine and add to cookie crumbs. pulse nuts until chopped and add to crumbs. stir in butter, sugar, and salt until sandy.
press into bottom and one inch up the sides of a 9 inch pan sprayed with nonstick spray.
bake for 10 minutes or until lightly golden at 325 degrees F.

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