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Pumpkin Cheesecake with a Gingersnap Crust Recipe

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Pumpkin Cheesecake with a Gingersnap Crust

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Serves 12

A fun and festive Fall dessert.


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


  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, sugar and vanilla extract into the bowl. Puree ingredients until smooth.
  5. Spoon into spring form pan. Place in oven and bake for 90 minutes.
  6. Remove from oven and let cool for at least 4 hours.
Course: Dessert
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