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My Pumpkin Cheesecake with Gingersnap Crust Recipe

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This recipe for My Pumpkin Cheesecake with Gingersnap Crust, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Condon Family


1 c. gingersnap cookie crumbs
2 tbsp. brown sugar
c. pecans or hazelnuts, chopped
4 tbsp. melted butter
2 packages cream cheese
⅔ c. brown sugar
1 c. pumpkin puree
⅓ c. heavy cream
c. maple syrup
⅔ tbsp. vanilla
tsp. cinnamon
⅓ tsp. all spice
3 eggs

Preheat oven to 325. Grease and flour a springform pan.

In a food processor, chop gingersnap cookies into crumbs. Combine gingersnaps, nuts, brown sugar and melted butter. Press mixture into the bottom and up the sides of the springform pan to make the crust.

Using a mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin puree, heavy cream, maple syrup, vanilla, cinnamon and all spice. One at a time, beat in the eggs until smooth.

Pour batter into crust.

Bake in a preheated oven for 75 minutes. Turn off the oven and keep the cheesecake in for another hour. Remove the pan and allow it to cool. Refrigerate overnight.

Personal Notes:
Personal Notes:
For best results, I use a turkey oven bag and place the pan in the bag and then place it in a water bath to cook. Make sure the bag only comes up the side of the springform pan and does not cover the batter. The water bath helps to prevent the cheesecake from cracking when it bakes and the oven bag keeps the cheesecake dry.

We make this every Thanksgiving instead of a pumpkin pie. It is delicious!




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