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Gingersnap Pumpkin Cheesecake
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A true fall favorite dessert.
|1/2 cup powdered sugar|
|1 teaspoon vanilla extract|
|1/2 cup chopped walnuts|
|3/4 cup pumpkin puree|
|1/4 tsp ground ginger|
|1 3/4 lb cream cheese|
|1 cup sugar|
|8 tablespoon unsalted butter, melted|
|3 tablespoon dark rum|
|1 1/2 teaspoon ground cinnamon|
|1/2 teaspoon kosher salt|
|1 package gingersnap cookies|
- Preheat oven to 350° F.
- Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
- Pour cake crust into a spring form pan. Press into the bottom and up the sides.
- Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese and sugar into the bowl. Puree ingredients, stop when ingredients are smooth.
- Spoon into spring form pan. Place in oven, bake for 90 minutes. Top should be golden brown. The middle will jiggle when touched. Remove from oven and let cool for at least 4 hours or overnight.
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