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Monday, November 29, 2010

Spiced Pumpkin Cheesecake


 Spiced Pumpkin Cheesecake
38 Nabisco Ginger Snaps, Finely crushed
1/4 cup finely chopped pecans (I used walnuts)
1/4 cup butter, melted
4 pkg. (8 oz. ea.) Philadelphia Cream Cheese softened
1 Cup sugar
1 can (15 oz. ) pumpkin
1 Tbs. pumpkin pie spice
1 tsp vanilla
4 eggs
Directions:
HEAT oven to 325 degrees F
Mix crumbs, nuts, and butter; press onto bottom and 1 inch up the side of 9 inch spring form pan. Beat cream cheese and suar with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each ust until blended. Pour into crust. Bake 1 hour 20 min to 1 hour 30 min. or until center is almost set.
Using a sharp knife; loosen cake from rim of pan while hot. Remove rim when cooled and refrigerate 4 hours. Serve with a dollop of whipped cream and a sprinkle of nutmeg.
Enjoy! 

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