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Pumpkin Spice Cheesecake

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“Good holiday alternative.”
1hr 30mins

Ingredients Nutrition


  1. For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
  2. Press onto the bottom of a greased 9-inch springform pan.
  3. Bake for 10 minutes at 350°F, then cool.
  4. For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
  5. Beat in 3 large eggs until smooth.
  6. Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
  7. Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
  8. Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

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