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Spiced Pumpkin Cheesecake Recipe

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This recipe for Spiced Pumpkin Cheesecake, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, November 6, 2007


1-1/2 cups finely crushed Nabisco Ginger Snaps (about 38 cookies)
1/4 cup finely chopped Planters Pecans
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz each) Philadelphia Cream Cheese, softened
1 cup sugar
3 Tbsp flour
1 container (8 oz) Sour Cream
1 cup mashed cooked fresh pumpkin
1 Tbsp pumpkin pie spice
1 tsp. vanilla
4 eggs

Preheat oven to 325F if using silver 9-inch springform pan (or to 300F if using nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan.
Beat cream cheese, sugar and flour in large bowl with electric mixer on medium and well blend. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 1 hour and 15 minutes or until center is almost set. Refrigerate 4 hours or overnight. Store leftovers in refrigerator.
Yields: 16 servings




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