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Pumpkin Cheesecake


Thursday, January 01, 2004
For the crust:1 lb. Gingersnap cookie crumbs
1/4 lb. butter, softened

For the filling:
2 lbs cream cheese
2 cups pumpkin puree
1 1/2 cups granulated sugar
6 eggs
1 tsp.cinnamon
1 tsp. nutmeg
3/4 allspice
3/4 tsp. cloves
Combine crust ingredients and press into the bottom of a springform pan.

For filling: Mix all ingredients into a mixingbowl. beat until smooth. Pour into springform pan. Bake at 375 degrees for 45 minutes. Turn off oven and allow cheesecake to cool in oven.
Chill overnight before serving.
Top with whipped topping if desired.
Nutrition Facts:
Chef Craig Ford: The Polo Grill
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