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PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST

1 cup gingersnap crumbs
1/2 cup chopped pecans
3 tablespoons butter, melted

8-oz. package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

1 can pumpkin
2/3 cup evaporated millk
1/2 cup sugar
2 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger

Combine crust ingredients. Press into ungreased 9-inch springform
pan. Combine cheese mixture until well blended. Pour over crust.
Combine topping mix and pour over cheese mixture.

Bake at 325 degrees for 11/2 hours or until set. Loosen cake from
rim. Cool, then remove rim and chill.

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