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Pumpkin Cheesecake in a Gingersnap Crust Recipe

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This recipe for Pumpkin Cheesecake in a Gingersnap Crust, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, December 8, 2007


1 1/2 cups gingersnap cookie crumbs
3/4 cup ground pecans
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

1. Preheat oven to 325. Grease and flour a 9-inch
springform pan.

2. Using a fork, combine gingersnaps, pecans, 3
tablespoons brown sugar and melted butter. Press
mixture into the bottom and two inches up the sides
of the pan to form the crust.

3. With an electric mixer, beat cream cheese and
brown sugar until light and fluffy. Stir in the
pumpkin. Mix in the cream, maple syrup, cinnamon,
allspice and vanilla. Beat in the eggs, one at a
time, mixing until smooth.

4. Pour batter into prepared crust. Bake in
preheated oven for 90 minutes, or until center of
cheesecake is set. Allow to cool in pan for 30
minutes, then refrigerate overnight.

Serves 8.




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