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Pumpkin Cheesecake with a Gingersnap Crust
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Serves 12 |
A fun and festive Fall dessert.
Ingredients:
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1/2 cup chopped walnuts+ Add to Shopping List |
1/2 cup powdered sugar+ Add to Shopping List |
1 package gingersnap cookies+ Add to Shopping List |
8 tablespoons unsalted butter, melted+ Add to Shopping List |
1 1/2 teaspoons ground cinnamon+ Add to Shopping List |
1/4 teaspoon ground ginger+ Add to Shopping List |
3 tablespoons dark rum+ Add to Shopping List |
3/4 cup pumpkin puree+ Add to Shopping List |
2 eggs+ Add to Shopping List |
1/2 teaspoon salt+ Add to Shopping List |
1 3/4 lb cream cheese+ Add to Shopping List |
1 cup sugar+ Add to Shopping List |
1 teaspoon vanilla extract+ Add to Shopping List |
Directions:
- Preheat oven to 350° F.
- Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
- Pour cake crust into a spring form pan. Press into the bottom and up the sides.
- Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese, sugar and vanilla extract into the bowl. Puree ingredients until smooth.
- Spoon into spring form pan. Place in oven and bake for 90 minutes.
- Remove from oven and let cool for at least 4 hours.
Cooking Method: | Bake |
Course: | Dessert |
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