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Pumpkin Cheesecake


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Ingredients:

Crust and Topping:

  • 1 1/4 cups graham cracker crumbs
  • 5 Tbsp. unsalted butter, melted
  • 2 Tbsp. candied ginger, chopped
  • 1/2 tsp. ground cinnamon
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  • 2 Tbsp. sugar

Filling:

  • 2 (8 oz.) pkgs. cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 Tbsp. flour
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. ground ginger
  • 3 large eggs
  • 1 cup solid pack pumpkin (not pie filling)

Directions:

Crust and Topping: In a medium bowl, toss the graham cracker crumbs with the melted butter, sugar, and cinnamon until thoroughly combined. Place 1/4 cup of the mixture into a small bowl and add the candied ginger. (This will be the topping.) Press the remaining crumbs into the bottom of a 9 inch springform pan or cake pan.

Filling: Preheat the oven to 325 degrees F. In a large bowl, beat the cream cheese at medium speed until smooth. Add sugar, flour, pumpkin pie spice, and ginger and beat until combined. Beat in the eggs one at a time, and then the pumpkin puree until it is just incorporated.

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Pour the filling into the pan and bake until set at the edges but still soft at the center, about 45-60 minutes. Turn off the heat; crack open the oven door and let the cheesecake cool inside for 1 hour. Remove cheesecake from oven and set at room temperature until completely cool, 2-3 hours. Refrigerate until chilled, about 4 hours. Garnish with topping and serve. Cheesecake can be refrigerated for up to 2 days.

By Robin from Washington, IA

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