Pumpkin Cheesecake



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I recentely made this pumpkin cheesecake for a group lunch and it was a hit. A great dessert to make for the holidays. I got the recipe from a cookbook titled

The Artist In the Kitchen

A Cookbook by The Saint Louis Art Museum


8 oz packaged gingersnaps

1/4 cup (1/2 stick) butter, melted

1/4 teaspoon cinnamon


2 (8 oz) packages cream cheese, room temp.

3/4 cup sugar

1 (16 oz.) can pumpkin

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

2 eggs

1 teaspoon vanilla


1 cup sour cream, room temp.

1 tablespoon sugar

1/2 teaspoon vanilla

Crush cookies, mix in butter and cinnamon. Pat into bottom of 9-inch springform pan. Chill

Preheat oven to 350 degrees. In food processor or mixer blend ingredients for filling until very smooth.

Pour into pan lined with crumbs. Bake 50-60 minutes. Remove from oven.

Raise oven to 475 degrees. Combine sour cream with sugar and vanilla. Spread evenly on baked cheesecake. Bake for 5 minutes or until sides are bubbling and just barely beginning to color.

Cool on rack for 2 hours. Cover and refrigerate for at least 4 hours. Serve very cold.



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Filed under recipes, Thanksgiving

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