"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Ginger Pumpkin Cheesecake Recipe

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This recipe for Ginger Pumpkin Cheesecake, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aitken
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For the Crust..
1 1/2 c. gingersnap crumbs
4 tbsp. melted butter
2 tbsp, ground pecans
3 tbsp. sugar

For the Center
1 ib cream cheese
2/3 c. sugar
2 large eggs
16 oz. pureed pumpkin
1 tsp, cinnamon
1/2 tsp each ground ginger, nutmeg and cloves
dash of salt

Directions:
Directions:
For the crust, combine ingredients well and press into the bottom and sides of a 9 or 10 inch spring form pan. For the center, mix the cream cheese and sugar thoroughly. Add the rest of the ingredients and mix until well combined. Pour into the crust and bake for 50 minutes at 350. Cool and chill completely. Sprinkle the top with crushed pecans and gingersnaps or use sweetened sour cream as a garnish.

 

 

 

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