Pumpkin Cheesecake in a Gingersnap Crust Popular Recipes

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Pumpkin Cheesecake in a Gingersnap Crust

"Pumpkin cheesecake with ginger snap crust - an old conventional recipe."

Ingredients :

1 half of cups gingersnap cookie crumbs
3/four cup ground hazelnuts
three tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 half cups canned solid p.C. Pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon floor allspice
4 eggs

Instructions :

Prep : 30M	Cook : 8M	Ready in : 10H

Preheat oven to 325 tiers F (a hundred sixty five tiers C). Grease and flour a 9 inch springform pan.
Using a fork, integrate gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press combination onto the bottom and two inches up the sides of the pan to shape the crust.
With an electric mixer, beat cream cheese and brown sugar until mild and fluffy. Stir in the pumpkin. Mix within the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one by one, mixing until smooth.
Pour batter into organized crust. Bake inside the preheated oven for 90 mins, or until middle of cheesecake is set. Allow to cool in pan for half-hour, then refrigerate overnight.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it lightly, and make easy-up less complicated.

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