Best
Pumpkin Cheesecake
9 servings
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Prepare crust
1
Blend the gingersnap cookies until fine. Then mix with melted butter and sugar.
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Press & Bake
2
Press mixture into a spring form pan. Bake 8 minutes, then remove and let cool.
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Beat
While the crust is cooling, beat together the cream cheese and brown sugar until well blended.
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3
Mix
4
Add the pumpkin puree, sour cream, eggs, vanilla, flour, and pumpkin spice. Mix until combined.
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5
Spoon the filling evenly on top of the cooled crust.
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Spoon
6
Bake 60 minutes, or until the top of the cheesecake has puffed up. Remove and cool.
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Bake
7
When ready to serve, top with whipped cream and drizzle with caramel sauce.
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Top
8
Slice into 9 pieces and then serve on a plate.
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Slice
Enjoy!
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