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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.
time
prep:
15 min
total:
6 hr 45 min
servings
total:
16 servings
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posted:
11/27/2011
My husband came across this recipe in the December issue of Martha Stewart Living. I made it for a retirement party at work. I was very pleased with the results. I got many compliments and requests for the recipe. It was a hit at Thanksgiving as well. The crust is a perfect compliment to the creamy, rich pumpkin filling. I will be making this again. I recommend that you use a stand mixer, and a large bowl when mixing the filling.
posted:
11/24/2011
I made this last thanksgiving and my family said it was good but too thick! Good flavor but too thick!
posted:
11/23/2011
Used a pre-made pie crust (regular) and it was fantastic. Served with whipped cream and vanilla ice cream. Huge hit at the thanksgiving table!
posted:
11/19/2011
Better than pumpkin pie. I use vanilla wafers for the crust and put Cool Whip on top instead of the nuts. Very good.
posted:
11/12/2011
yum
posted:
11/8/2011
Didn't make the recipe but sure sounds and looks great.
posted:
9/25/2011
This Cheesecake was simply amazing! I almost ate the whole thing!! :) Family loved it! A great it . Will be serving this around the holidays :)
posted:
2/15/2011
I made it for Thanksgiving last year. Yum!!
posted:
1/8/2011
delish! even better the next day! :)
posted:
12/10/2010
I thought the cheesecake was a little dry and the crust was a little too thick. I probably won't make this recipe again.
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