Pumpkin Cheesecake with Gingersnap Crust Recipe

Satiny pumpkin cheesecake with a delicious gingersnap crust.
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  • 28 gingersnaps, finely crushed (about 1-1/2 cups crumbs)
  • 3 eggs
  • 1/2 cup heavy (whipping) cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 can (15 ounces) pumpkin
  • 1 cup granulated sugar
  • 2 1/2 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons butter, melted
  • Whipped Cream (optional)
  • Preheat oven to 300°F. Mix gingersnap crumbs and butter in medium bowl; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Place in freezer until ready to use.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and spice; mix well. Blend in vanilla. Gradually add whipping cream, beating until well blended after each addition. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
  • Bake 1 hour 20 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with whipping cream, if desired. Store leftover cheesecake in refrigerator.
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