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Bohanan's Pumpkin Cheesecake and Ginger Snap Crust

Made with actual ginger snap cookies for the crust, this seasonal pumpkin cheesecake is creamy, crumbly and all around delish!
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Course Desserts

Ingredients
  

  • Pumpkin Cheesecake:
  • 20 oz. cream cheese
  • 10 oz. pumpkin
  • 4 eggs
  • 1/4 cup sour cream
  • 1/2 tsp Cinnamon
  • 1 1/2 cup sugar
  • 1 tsp vanilla

Ginger Snap Crust:

  • 2 cups ginger snap cookies
  • 1/2 cup Almonds
  • 2 tbsp. sugar
  • 3 tbsp. melted butter

Instructions
 

  • For the Pumpkin Cheesecake: Whip cream cheese with sugar add eggs and the remaining ingredients.

For Ginger Snap Crust:

  • Combine all ingredients and toast for 6 minutes in the oven. After its cooled pour the batter in the cake pan and bake for 1 hour and 30 min and let it set over night.
Keyword cheesecake, ginger, pumpkin
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