Makes: 1 (9-inch) cheesecake (about 12 servings)
Half pumpkin pie and half cheesecake with a spiced gingersnap cookie crust, this dessert is suited for the Thanksgiving table or any type of fall entertaining. It can be made ahead and refrigerated for up to 3 days, plus it travels well, making it an excellent and impressive potluck holiday dish.
Special equipment: You will need a 9-inch springform pan for this recipe.
This dish was featured as part of our 5 Recipes for Fall Ingredients.
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