Pumpkin Cheesecake For those troubling times when you just can’t decide between pie and cheesecake, this dessert comes to the rescue (with bonus cookie crust). We used our favorite Grandma Moog’s Gingersnap Cookies recipe which can be found at penzeys.com. 2 Cups crushed gingersnap cookies (roughly 15 normal-sized cookies) 1/4 Cup melted butter 3 8-oz. pkgs. cream cheese, softened 3/4 Cup sugar, divided 1 tsp. PURE VANILLA EXTRACT 3 eggs 1 Cup pumpkin puree 1-2 tsp. PUMPKIN PIE SPICE

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