Pumpkin Cheesecake #03
| Yield: | 8 Servings |
| Categories: | Pies |
| 2 | tb | Butter; softened |
| 1/3 | c | Gingersnap crumbs |
| 4 | pk | (8-oz) cream cheese; at room temperature |
| 1 1/2 | c | Firmly packed dark brown sugar |
| 5 | Eggs | |
| 1/4 | c | All-purpose flour |
| 1 | ts | Cinnamon |
| 1 | ts | Allspice |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 2 | c | Pumpkin puree |
| Maple syrup and walnut halves for garnish |
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