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Spiced Pumpkin Cheesecake

October 30, 2015


1. 38 gingersnaps, finely crushed (about 1 1/2 cups)

2. 1/4 cup finely chopped pecans

3. 1/4 cup butter or margarine, melted

4. 4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened 

5. 1 cup sugar

6. 1 can (15 oz.) pumpkin

7. 1 T. pumpkin pice spice

8. 1 tsp. vanilla

9. 4 eggs


1. Heat oven to 325F. 

2. Mix crumbs, pecans and butter; press onto bottom and 1-inch up side of 9-inch springfoam pan.

3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour into crust.

4. Bake 1 hour and 20 min. to 1 hour and 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Extra: Dust with ground cinnamon or nutmeg before serving.

Tip: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese. 

Enjoy! God bless you ❤

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