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Pumpkin Cheesecake with a Gingersnap Crust

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Serves 12

A fun and festive Fall dessert.

Ingredients:

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

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, 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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In no event shall Festival Foods, 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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