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Pumpkin Cheesecake

2 cups gingersnap crumbs
1/3 cup melted unsalted butter

3 8-oz pkgs cream cheese, softened
3/4 cup sugar
1/2 cup light brown sugar
3 eggs, large
15 oz can pumpkin
1/4 cup heavy cream
1 tsp cinnamon
1 tsp ginger
1/2 tsp reshly grated nutmeg
1 tsp vanilla

1 cup sour cream, room temp
1/4 cup sugar
2 tsp vanilla

Preheat oven to 350 deg. Butter a 9 1/2 or 10 in springform pan
and coat lightly with flour. In med bowl, toss gingersnap crumbs
with melted butter until evenly moistened. Press crumbs into bottom
and 1 in up side of pan. Bake for 12 min, or until crust begins
to brown.

In large bowl, using electric mixer, beat the cream cheese until
smooth. Beat in the brown sugar and 3/4 cup of granulated sugar.
Add eggs slowly until thoroughly combined, scraping bowl occasionly.
In medium bowl, combine the pumpkin puree and heavy cream with the
cinnamon, ginger, nutmeg and 1 tsp of vanilla. Add the cream cheese
mixture and beat until combined, scraping bowl occasionally. Pour
cheesecake batter into prepared pan and set in a large bakng dish
or roasting pan. Place in middle of oven and pour 1 inch hot water
into the baking dish. Bake for about 70 min, or until edges are
firm and center is still slghtly shakey. In small bowl, combine
sour cream, 1/4 cup granulated sugar and 2 tsp of vanilla. Remove
cheesecake from water bath and pour on sour cream topping. Tap the
pan to spread the topping and continue baking for 10 min. Tansfer
cheesecake to rack and cool for 1 hr. Refrigerate cheesecake for
at least 4 hrs or overnight.


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