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Pumpkin Cheesecake with Gingersnap Pecan Crust

Pumpkin Cheesecake with Gingersnap Pecan Crust

Prep Time

5 minutes

Cook Time

55 minutes

Servings

8-10
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Ingredients

1/2 cup raw pecans,
30 gingersnaps,
6 tablespoons unsalted butter, melted,
1/4 cup sugar,
1/4 teaspoon salt,
1/2 teaspoon vanilla,
16 ounces cream cheese,
1 cup sugar,
1/2 cup pumpkin, roasted and pureed or solid pack pumpkin,
2 teaspoon vanilla,
2 teaspoons pumpkin spice,
1/4 teaspoon salt,
3 large eggs

Instructions

  1. Preheat oven to 350°F.
  2. Place the Top Blades in the Ninja® UltimaTM Pitcher and add pecans and gingersnaps; PULSE until flour-like consistency. Pour mixture into a medium bowl and add butter, sugar, salt and vanilla. Stir with fork until fully incorporated and press into bottom of an 8” springform pan, pressing crust 1” up the sides of pan.
  3. Bake crust for 15 minutes, until puffed and set.
  4. Place the Top Blades in the Ninja® UltimaTM Pitcher and add the cream cheese, pumpkin, vanilla, salt and eggs. PULSE 8-10 times to combine the ingredients.
  5. Select Speed 1 and flip the switch to START. Slowly increase to Speed 5 and blend for 15 seconds or until smooth.*
  6. Set oven to 325°F, pour cheesecake filling into crust and bake for 40 minutes or until center is set.
*If your UltimaTM has preset speeds, follow the first 4 steps and then do the following: Set to LOW and flip the switch to START. Blend for 5 seconds. Increase to MED and blend for 15 seconds or until smooth.

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