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Pumpkin Cheesecake
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12 oz. | cream cheese |
1/3 cup | light cream |
3/4 cup | sugar |
4 | eggs |
1 cup | pumpkin |
Nutmeg | |
cinnamon | |
vanilla | |
rum to taste, alternative |
Crushed ginger snaps and butter for crust
Preheat oven to 325
Beat eggs and set aside.
Mix cream cheese and sugar first. Then "beat" the cream cheese mixture and pumpkin and add spices.
Mix in the eggs and cream last, but do not over mix.
For crust:
Crush ginger snaps and place in bowl. Melt a stick of butter and slowly add butter till crushed cookies stick together the. Cover the bottom of the spring pan (about a 1/4" thick). Pour cheesecake mix over the crust.
Cook for about 45-60 minutes until cheesecake is puffed but not cracked.
Serve chilled with whipped cream.
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