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Caramel Pumpkin Pecan Gingersnap Cheesecake
http://thepioneerwoman.com/cooking/2008/11/caramel-pumpkin-gingers...
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Ingredients
categorized
original
12 ounces, weight Storebought Gingersnaps
1/2 cup Chopped Pecans
6 Tablespoons Butter, Melted
2 Tablespoons Brown Sugar
1 dash Salt
Filling
4 packages (8 0z. Packages) Cream Cheese
1-1/2 cup Sugar
1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
1 teaspoon Ground Cinnamon
1 teaspoon Allspice
1/2 teaspoon Nutmeg
4 whole Eggs
2 Tablespoons Heavy Cream
1 jar (about 12 Oz.) Caramel Topping
Extra Chopped Pecans
Extra Crushed Gingersnaps
Ingredients
categorized
original
Produce
15-ounce pumpkin puree
(
1
can
)
Pecans
(
1/2
cup
)
Pecans
(
1
)
Cooking & Baking
Allspice
(
1
teaspoon
)
Brown sugar
(
2
Tablespoons
)
Caramel topping
(
1
jar
)
Cinnamon, Ground
(
1
teaspoon
)
Filling
(
1
)
Nutmeg
(
1/2
teaspoon
)
Salt
(
1
dash
)
Sugar
(
1 1/2
cup
)
Snacks
Gingersnaps
(
1
)
Storebought gingersnaps
(
12
ounces
)
Dairy
Butter
(
6
Tablespoons
)
Heavy cream
(
2
Tablespoons
)
Refrigerated
Eggs, whole
(
4
)
Other
4 packages (8 0z. Packages) Cream Cheese
Preparation
Read recipe preparation on
thepioneerwoman.com
The Pioneer Woman
www.thepioneerwoman.com
All 534 recipes
Social Stats
91.3
Rating
1-100
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Tweets
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Views
1,929
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Recipe Stats
Published November 22, 2008 (4 years ago).
124 people saved this recipe.
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