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Pumpkin-Snap Cheesecake Recipe

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This recipe for Pumpkin-Snap Cheesecake, by , is from Red's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret Brown


24 gingershnps
3 Tbsp. sugar
1/2 stick melted butter
2 (8 oz) cream cheese
2 cups pumpkin puree
4 eggs
3/4 cup sugar
1 tsp. each cinnamon, vanilla and cardamom
1/4 tsp. ground nutmeg
16 oz. sour cream
1/2 cup borwn sugar

In a food processor or blender, grind gingersnaps to make crumbs. Combine crumbs with 3 Tbsp sugar and melted butter. Press into the bottom of a 9 inch springform pan. Chill until needed. Combine remaining ingreds. except sour cream and brown sugar. Blend with electric beaters or in a processor until smooth. Pour into prepared crust. Bake at 350 for one hour. Cool. Refrigerate overnight. Top servings with a dollop of sour cream and brown sugar, blended together.




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