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Big M’s Pumpkin Cheesecake

My mom was horrified that I posted a Martha Stewart recipe instead of hers ( I think her exact words were: fuck that crafty ex-con biotch) so she sent me the right recipe 🙂

Pumpkin Cheesecake

Crust:
1/4 cup margarine or butter
1 1/4 cup graham crackers or ginger snaps, crushed into crumbs
Melt butter in a saucepan and stir in crumbs. Press into ungreased 9”x9” springform pan and bake 350°F for 10 minutes.

Filling:
2 – 8 ounce packages cream cheese, softened
2/3 cup sugar
2 eggs
1 – 14 ounce can pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

Beat cream cheese and sugar together well. Add eggs, 1 at a time, beating after each addition. Mix in remaining ingredients. Pour over crust Bake 350ºF for 1 hour or until firm.

Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or ginger on the whipped cream if desired.
Serves 12.

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