PUMPKIN CHEESECAKE

with gingersnap crust

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This pumpkin cheesecake with gingersnap crust is a breeze to make and filled with the wonderful flavours of fall. Perfect for Thanksgiving!

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To make the gingersnap crust, stir all ingredients until evenly moist.

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Transfer to a springform pan. Chill while you work on the pumpkin cheesecake filling.

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Beat cream cheese, pumpkin puree, sugar and spices until well blended.

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Fold in whipped cream until combined then transfer to prepared pan.

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Chill overnight and enjoy! Click the link below for the full recipe and step-by-step video.

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