Pumpkin Cheesecake Cynthia shares, “I’m not sure where I originally found this recipe, but it’s written on the back of an old midterm, so I’ve had it since grad school. ‘Rich’ doesn’t begin to describe it; these days I make it only for big family gatherings where there won’t be any leftovers to take home!” 1/4 Cup gingersnap crumbs (about 2 cookies) 2 lbs. cream cheese, softened 1 1/2 Cups sugar 1/3 Cup flour 1 1/2 tsp. PENZEYS CINNAMON 1 tsp. GROUND NUTMEG 1/2-1 tsp. GROUND CLOVES (recipe calls for 1 tsp.; our cloves are super strong!) 1/4 tsp. GROUND ALLSPICE 6 large eggs 2 Cups pure pumpkin puree

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