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Fresh Pumpkin Cheesecake

Fresh Pumpkin Cheesecake

Ingredients

1 1/4cup  gingersnap crumbs (25 to 30 cookies)
4tbsp.  butter or margarine, melted
48-oz.  pkg. cream cheese, softened
1 1/4cup  sugar
5eggs
1/4tsp.  ground cinnamon
1/4tsp.  ground nutmeg
1tbsp.  vanilla extract
1 3/4cup  mashed fresh pumpkin*
Whipped topping and additional nutmeg (optional)

Directions

Combine cookie crumbs and butter; press into bottom and 1 inch up sides of lightly greased 12-inch springform pan. Chill while preparing filling.
Preheat oven to 300°F. Beat cream cheese at medium speed with electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating well. Stir in cinnamon, nutmeg, vanilla and pumpkin. Pour into prepared crust.
Bake 1 1/2 hours. Cool on wire rack, cover and chill at least 8 hours.
Combine whipped topping and nutmeg; serve on top of cheesecake, if desired.
*1 (15-oz.) can pumpkin may be substituted for fresh pumpkin

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 578 Fiber 1g
Calories From Fat Sugars
Total Fat 34g Protein 9g
Saturated Fat 18g Carbohydrates 62g
Cholesterol 172mg Potassium
Sodium 391mg Sodium Extra 16mg
Print   Full | 3x5 | 4x6
Serves: 12
Prep Time:
30 minutes
Cook Time:
90 minutes
Print Recipe
Full | 3x5 | 4x6
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