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Print this Recipe    Pumpkin 23

Spicy Pumpkin Cheesecake

2 cups vanilla wafer crumbs
2/3 cup unsalted butter, melted
3 tbs granulated sugar
pinch each cinnamon and nutmeg

1 lb cream cheese
2/3 cup granulated sugar
1/4 cup all purpose flour
6 eggs
2 cups canned or fresh pumkin puree
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp allspice

1 cup whipping cream
2 tbs icing sugar

In small bowl, mix together wafer crumbs, butter, sugar, cinnamon,
and nutmeg. Press onto bottom and side of 10 inch springform pan.
Refrigerate while making filling.

In large bowl, beat cream cheese with sugar until light and fluffy;
beat in flour. Beat in eggs, one at a time, beating well after each
addition. Stir in pumkin puree, cinnamon, nutmeg and all spice;
pour into prepared crust.

Bake in 350F oven for 1 hour and 15 minutes or just until barely
firm to the touch. Run knife around edge of pan to loosen cake.
Turn off heat and let cheesecake stand in oven for 30 minutes. Open
oven door and let stand for 30 minutes longer.

Transfer cheesecake to wire rack and let cool for 1 hour. Cover
and refrigerate for at least 2 hours or overnight.

Whip cream; gradually beat in sugar. Place cheesecake on serving
platter and remove sides of pan. Garnish with rosettes of whipped


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