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Pumpkin Cheese Cake

Base recipe is from Cooks Illustrated

Prep
Cook
Serves 8people
Ingredients
crust: 2 cups of gingersnap cookies crumbs
1/4
cup melted butter
3
tbsp melted butter
filling: 4 packages cream cheese room temperature
3/2
cups sugar
4
eggs
2
yolks
1/3
cup sour cream
1/8
tsp salt
2
lemon juice
2
vanilla
3/2
tsp ginger
1
tsp cinnamon
1/4
tsp nutmeg
1
can of pumpkin
Directions
1.
Crust: Brush spring form pan with 3 tbs butter
2.
Mix 1/4 cup of butter and gingersnap crumbs and press with spoon into spring form pan.
3.
Bake 8-10 minutes at 350
4.
Filling: Beat cream cheese and sugar and salt.
5.
Set oven Temperature to 500
6.
Beat in sour cream, lemon juice and vanilla.
7.
Add 2 yolks and beat 1 minute, stop and scrape bowl.
8.
Add 2 eggs and beat 1 minute, stop and scrape bowl.
9.
Add 2 eggs and beat 1 minute, stop and scrape bowl.
10.
Pour 1/2 - 2/3 into spring form pan
11.
Add pumpkin, ginger, cinnamon and nutmeg to rest of cream cheese mixture and beat 1 minute
12.
Bake 10 minutes at 500 without opening oven set temp to 200 and bake 90 minutes.
13.
Cool 3 hours and refrigerate.

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