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Pumpkin Cheesecake with Gingersnap Pecan Crust
http://leitesculinaria.com/3181/recipes-pumpkin-cheesecake-gingers...
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Ingredients
categorized
original
8 tablespoons unsalted butter, melted
1 1/2 cups gingersnap cookie crumbs
1/2 cup chopped toasted pecans
3/4 pound cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 large eggs, at room temperature
1 1/2 cups canned pumpkin purée
3/4 cup heavy cream
1 1/2 teaspoons cinnamon
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla extract
Sweet Vanilla Whipped Cream
Toasted pecan halves
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Pecan, Toasted halves
(
1
)
Pecans, toasted
(
1/2
cup
)
Pumpkin puree, canned
(
1 1/2
cups
)
Cooking & Baking
Brown sugar, firmly packed
(
3/4
cup
)
Cinnamon
(
1 1/2
teaspoons
)
Granulated sugar
(
3/4
cup
)
Sugar
(
2
teaspoons
)
Vanilla extract
(
2
teaspoons
)
Vanilla whipped cream, Sweet
(
1
)
Snacks
Gingersnap cookie crumbs
(
1 1/2
cups
)
Dairy
Butter, unsalted
(
8
tablespoons
)
Cream cheese
(
3/4
pound
)
Heavy cream
(
2 3/4
cup
)
Refrigerated
Eggs, large
(
5
)
Preparation
Read recipe preparation on
leitesculinaria.com
Leite's Culinaria
leitesculinaria.com
All 1,589 recipes
Social Stats
27.6
Rating
1-100
0
Tweets
14
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Views
34
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Recipe Stats
Published November 2, 2004 (8 years ago).
12 people saved this recipe.
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