"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Cheesecake with Gingersnap Crust Recipe

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

Linda Paine
Added: Thursday, March 13, 2008


1 1/2 c. gingersnap cookie crumbs
5 tbsp. unsalted butter, melted
1 tbsp. sugar
3 8 oz. packages cream cheese, room temperature
1 c. sugar
1 c. canned pure pumpkin
3 large eggs
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
Pecan halves

For crust: Preheat oven to 350F. Wrap outside of 9-inch diameter springform pan with foil. Mix crumbs, butter and sugar in bowl. Press mixture onto bottom and 2 inches up sides of pan. Bake crust until slightly darkened, about 5 minutes. Set aside. Maintain oven temperature.

For filling: Blend cream cheese and sugar in processor (or mixer) until smooth. Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl. Transfer filling to crust.

Bake cheesecake until center is set and edges begin to crack, approximately 1 hour 5 minutes. Cool in pan on rack. Chill uncovered until cold, at least 6 hours.

Cut around pan sides; remove sides. Arrange pecans on cake.

Cake may be made 1 day ahead. Cover and keep chilled. Makes 12 servings. Use organic ingredients if possible...delicious!!!




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