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Pumpkin Cheesecake

2 Tbs butter, softened
1/3 c gingersnap crumbs
4 pkg (8 oz.) cream cheese, at room temp
1 1/2 c firmly packed dark brown sugar
5 eggs
1/4 c all-purpose flour
1 tsp cinnamon
1 tsp allspice
1/4 tsp ground ginger
1/4 tsp salt
2 c pumpkin puree
maple syrup
walnut halves

Generously butter a 9 in. springform pan with the softened butter.
Sprinkle gingersnap crumbs into the pan and shake to evenly coat
the sides and bottom. In a large bowl, beat cream cheese until
fluffy. Gradually beat in the brown sugar. Add the eggs, one at
a time, mixing thoroughly after each. Sift in flour, cinnamon,
allspice, ginger, and salt. Blenad well. Beat in pumpkin puree
and pour into the pan.

Bake at 325F for 1 1/2- 1 3/4 hr. Test center with a toothpick.
Remove from oven and cool for 1 hr. Remove the ring and let the
cake finish cooling to room temperature. Refrigerate, covered,
until chilled. Serve peices drizzled with a little maple syrup
and a couple of walnut havles for garnish.

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