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10Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups gingersnap crumbs (Crush broken gingersnaps with a rolling pin or pulse in the blender until you have crumbs -- not gingersnap dust.)
- 1/2 cup finely chopped pecans
- 1/3 cup butter (melted)
- 24 oz. cream cheese (softened)
- 1 cup sugar (divided)
- 1 1/2 tsp. vanilla extract
- 4 large eggs
- 1 1/2 cups pumpkin purée (fresh cooked or canned)
- 1 tsp. canela
- 1/2 tsp. ground nutmeg
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Reviews(3)
Anthony 4 years ago
when dropping the white cream cheese into the pumpkin cream cheese it was a little too thick. The next time I wouldn't chill it. other wise you cant go wrong with pumpkin cheesecake.