Pumpkin Cheesecake

Can you believe I’ve never made a cheesecake before? Well, now I can say that I have and let me tell you it’s really not that hard. In fact, this was downright easy and it turned out pretty good for my first time. If you want to make a special dessert for your family, or if you are entertaining guests, this cheesecake is the way to go. Perfect for Thanksgiving or Christmas.

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Pumpkin Cheesecake

4 pkgs (8 oz each) cream cheese, softened

1 cup sugar

1 can (15 oz) pumpkin

1 T pumpkin pie spice

1 tsp vanilla

4 eggs

Gingersnap Crust

38 gingersnaps, finely crushed (about 1 1/2 cups)

1/4 cup peanuts, finely chopped

1/4 cup butter, melted

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Heat oven to 325*.

Mix gingersnap crumbs with peanuts and butter; press into bottom  and 1 inch up side of 9-inch springform pan.

Beat cream cheese and sugar in large bowl until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, one at a time, mixing on low-speed after each just until blended. Pour into crust.

Bake 1 hour 20 minutes to 1 hour 30 minutes, or until center is almost set. Loosen cake from rim of pan; cool before removing rim.Refrigerate cheesecake 4 hours.

Garnish and Toppings:

Pecan halves

Nutmeg

Drizzle caramel sauce over top

Whipped Cream

weekend-potluck-buttong

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