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Pumpkin-Cinnamon Cheesecake

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Serves 12

A fall favorite in sweet form.


2 cups crushed vanilla wafers
1/3 cup finely chopped pecans
3 tablespoons brown sugar, firmly packed
1 stick butter, melted
1 1/2 cups granulated sugar
16 oz. Neufchatel cheese
1 cup pumpkin, canned, solid-pack
1/2 cup sour cream
1/8 teaspoon ginger, ground
1/8 teaspoon cinnamon, ground
4 eggs
Whipped topping, for garnish


  1. Preheat oven to 350° F.
  2. In a medium bowl, mix together vanilla wafers, pecans, brown sugar and Blue Bonnet. Press wafer mixture into the bottom and 2 inches up sides of a 9-inch springform pan.
  3. In a large bowl, beat sugar and cheese on medium speed with an electric mixer until well-blended. Add pumpkin, sour cream, ginger and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  4. Pour filling into crust, and set on a baking sheet. Bake until center is almost set, about 1 hour and 30 minutes.
  5. Run knife around rim of pan to loosen cheesecake. Cool cheesecake on wire rack before removing rim of springform pan. Refrigerate at least 4 hours or overnight.
  6. Slice and serve with whipped topping. Store any leftovers in refrigerator.
Course: Dessert
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