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Pumpkin cheesecake recipe

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If you're tired of the same old pumpkin pie, try this tasty variation at your next holiday gathering. You don't have to have a springform pan to make delicous cheesecake, try making it in a 9x13 pan.

*I had a hard time finding gingersnaps, I finally found some, but if you have a hard time finding them as well, try substituting a cookie called "stage planks", which can be found at Flowers Thrift Store, 4150 Thornton Taylor Parkway Fayetteville, TN 37334-2662, (931)433-8517. If all else fails, just use graham crackers.

Layered Pumpkin Cheesecake

Crust

  • 3 cups gingersnap cookie crumbs (about 32)
  • 1/4 cup butter or margarine, melted

Cheesecake

  • 4 packages (8 oz each) cream cheese, softened
  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

1. Preheat oven to 300°F. Prepare a 9-inch springform pan with cooking spray or lightly grease with shortening. Wrap a strip of foil around the bottom of the pan to prevent drips. Combine the crumbs and butter. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake 8 to 10 minutes. Let cool.

2. Beat the cream cheese with an electric mixer on medium until smooth; do not over beat. Turn the mixer down to low speed and gradually add in sugar. Leave the mixer on low speed and beat the eggs in, one at a time, just until the mixture ia blended. Spoon 3 cups of this cream cheese mixture into th prepared pan and crust. Spread it evenly.

3. Stir the remaining ingredients into the remaining cream cheese mixture. Mix with a whisk until this mixture is smooth. Spoon over the plain mixture that is already in the pan.

4. Bake for 1 hour 25 minutes to 1 hour 30 minutes. The edges should be set, but the center of the cheesecake will still jiggle slightly when moved.

5. Turn off the oven and open the door about 4 inches. Leave the cheesecake in the oven for 30 minutes longer. Remove the cheesecake from the oven and place on a cooling rack. Don’t release the sides of the pan, but run a knife around the edges to loosen cheesecake. Let it cool in the pan on the cooling rack for 30 minutes. Cover loosely and refrigerate at least 6 hours but not longer than 24 hours.

6. Run knife around edges of cheesecake again and carefully remove the side of the pan. Place the cheesecake on a serving plate. Store the cheesecake covered in the refrigerator.

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