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Pumpkin Cheesecake Recipe


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     Pumpkin Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16 wedges

1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup granulated sugar, 1/2 tsp nutmeg
5 tablespoons butter, melted
3 packages (8 oz each) Neufchatel or cream cheese
3/4 cups granulated sugar
3/4 cups firmly packed brown sugar
4 eggs
1 can (16 oz) pumpkin
1 teaspoon pure vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Cool whip (optional)

To make crust, place all crust ingredients in medium-sized bowl and mix thoroughly. Spoon into 10 inch spring form pan and spread evenly on bottom of pan. Press firmly onto bottom and halfway up sides of pan with bottom of small, straight sided glass.
Preheat oven to 350 degrees. To make filling, place cheese, granulated sugar and brown sugar in large mixer bowl and beat with electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition.
Stir in pumpkin, vanilla and spices. Mix thoroughly and pour into crust. Bake in preheated oven 1 hour and 20 minutes. Remove from oven and cool completely on wire rack. Cover and refrigerate to chill overnight.
Run knife around inside edge of spring form pan and release sides of pan. Place on serving plate and serve with whipped cream.

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