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Gingersnap Pumpkin Cheesecake

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Serves 12 | 

A true fall favorite dessert.

Ingredients:

1/2 cup powdered sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped walnuts
3/4 cup pumpkin puree
1/4 tsp ground ginger
1 3/4 lb cream cheese
1 cup sugar
8 tablespoon unsalted butter, melted
3 tablespoon dark rum
1 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 package gingersnap cookies

Directions:

  1. Preheat oven to 350° F.
  2. Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
  3. Pour cake crust into a spring form pan. Press into the bottom and up the sides.
  4. Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese and sugar into the bowl. Puree ingredients, stop when ingredients are smooth.
  5. Spoon into spring form pan. Place in oven, bake for 90 minutes. Top should be golden brown. The middle will jiggle when touched. Remove from oven and let cool for at least 4 hours or overnight.
Course: Dessert
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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