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Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake recipe
photo by:kraft
Fluffy pumpkin cheesecake with a buttery gingersnap crust: If this doesn't make you change your holiday pie tradition, nothing will.
15 min
6 hr 45 min
16 servings
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Easy to follow recipe and even easier to eat!
I made this for Thanksgiving, and it went super fast! It was my first experience using a springform pan, and I loved how this turned out. I already had requests to make it again next year!
I was so happy to have found a sweet potato pie recipe that was good. We loved it, and will make it again.
My boyfriend made this for his first visit to my family's house for Thanksgiving!!!! We added indiviual spices such as cinnamon, ginger, nutmeg, and allspice. Also, we omitted the pecans from the crust. I think we baked it a bit too long because the top cracked quite a bit. We solved that problem by "icing" the top with Cool Whip and then taking some caramel ice cream topping and drizzling over it. Everyone at our Thanksgiving celebration loved it!!!!! Girls, you better find a man who loves to cook.....and show him!!!
My dad who loves cheesecake was reluctant about the pumpkin part, but he loved it so much he almost ate the whole thing. It was delicious .I made it for Thanksgiving dinner and I'm sure this will be request again and again. And simple to make as well.
very good
The crust makes this cheesecake! WONDERFUL!!!!!
Excellent! Made for a dinner party & got rave reviews. I also didn't put nuts in the crust & I sprinkled some nutmeg on the top before baking to give it a little extra flavor. I used a 10" pan and could have baked a little longer because it was not quite as set as it should be.
This cheesecake tasted a lot like pumpkin and has been a hit already! I used a small can of pumpkin puree and measured out 1 cup, and I also skipped putting nuts in the crust.
made it for my family they loved it my sister and cousin was fighting over who got to take it home.
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