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From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: 1 slice equals 246 calories, 11 g fat (7 g saturated fat), 70 mg cholesterol, 390 mg sodium, 25 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.
Originally published as Gingersnap Pumpkin Cheesecake in Light & Tasty October 2005, p54
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Reviewed on Nov. 09, 2009 by meggi36
Very good and actually not difficult to make. I used a different recipe for the gingersnap crust.Crust• ½ cup pecans• 2 Tbsp sugar• 1 cup gingersnap crumbs (about 20 store bought cookies)• 5 Tbsp unsalted butter (melted)Preheat oven to 325 degrees F. In food processor, combine pecans and sugar until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in butter and stir well. Press in to 10 inch pie dish or bottom of spring form pan. Bake for 10 minutes and allow to cool. Leave oven on.
Very good and actually not difficult to make. I used a different recipe for the gingersnap crust.
Crust
• ½ cup pecans
• 2 Tbsp sugar
• 1 cup gingersnap crumbs (about 20 store bought cookies)
• 5 Tbsp unsalted butter (melted)
Preheat oven to 325 degrees F. In food processor, combine pecans and sugar until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in butter and stir well. Press in to 10 inch pie dish or bottom of spring form pan. Bake for 10 minutes and allow to cool. Leave oven on.
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