Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust
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Category: desserts


Yield: 12 servings

For crust:
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted

For filling:
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin puree
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract


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Added 8 years ago by:
Catherine K Catherine K
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25 people cheffed this recipe
Maureen BaliskiKelly RuthAlanna Suzanne HerbertTara NussbaumCassy Roque RodriguezLouise LyOlivia Gilmore WeishauptTracie SolidaySashy Latoya Williams FonsecaTom CatAmy Anthony-NewbertKatie LynnCitlali GonzalezLinda CignaraleHeather Griffin PhillipsRobin BizelliLanelle MonjeAnnette Douglass BowersKristin Ann Macklin LundyKristin Smith Keck TaylorShannan Wintermeyer-HobbsDaNette FranklinStephanie Brooks HawkinsDustin AtkinsCatherine K
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