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Alton Brown's Pumpkin Cheesecake
Ingredients
  • subheading: FILLING:
  • 16 ounces of pumpkin puree (canned or my homemade version)
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg, freshly grated
  • 6 ounces dark brown sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, beaten
  • 16 ounces cream cheese, at room temperature
  • subheading: CRUST:
  • 7 ounces ginger cookies (Nabisco ginger snaps, about 20)
  • 1 tablespoon dark brown sugar
  • ΒΌ teaspoon kosher salt
  • 2 ounces unsalted butter, melted plus extra for the pan
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