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Pumpkin Cheesecake

Pumpkin Cheesecake

1 pound ginger snaps, ground to crumbs
6 tablespoons butter, melted
24 ounces cream cheese
9 ounces sugar
24 ounces pumpkin
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
4 eggs

Combine ginger snap crumbs with melted butter and press into a greased 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Combine cream cheese with sugar in a mixing bowl, and beat until smooth. Add pumpkin, spices, salt and eggs and beat until well combined. Pour filling over crust and bake at 350 degrees for 1 hour. Remove and refrigerate overnight. Serve with whipped cream.

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