Pumpkin Cheesecakes with Gingersnap Crusts

Pumpkin Cheesecakes with Gingersnap Crusts
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Category: desserts


For the crust:
Oil for greasing the jars
3 cups gingersnaps, ground into crumbs
6 tablespoons (¾ stick) unsalted butter, melted

For the cheesecake:
3 (8-ounce) packages cream cheese, at room temperature
1½ cups pumpkin puree
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
Pinch of cardamom
3 large eggs
¹/³ cup sour cream or Greek-style yogurt
2 teaspoons vanilla extract
For the topping:
1 cup heavy cream
2 tablespoons confectioners’ sugar
Cinnamon, for sprinkling


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Added 10 years ago by:
Jamie Rippy Jamie Rippy
     122 recipes
10 people cheffed this recipe
Lorrie SepulvedaRacheal McAvoy MastersRegina RoamKristin Smith Keck TaylorLisa AulShavanah SmithTara NussbaumStephanie Brooks HawkinsChrysa DuranJamie Rippy
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