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Pumpkin Cheesecake With Gingersnap & Pecan Crust

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Pumpkin Cheesecake With Gingersnap & Pecan Crust

Ingredients

  • 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
  • 2 oz. (1/2 cup) pecans, toasted
  • 1 tbs. granulated sugar
  • 2 pinches table salt
  • 1/2 tsp. ground cinnamon (optional)
  • 4 tbs. unsalted butter, melted
  • 1 cup unsweetened pumpkin purée
  • 1 cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 lb. cream cheese, softened to room temperature
  • 2 large eggs
  • 2 large egg yolks
  • about 24 pecan halves, toasted
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Published 2014-09-09 13:03:33 (2 years ago).

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