Pumpkin Gingersnap Cheesecake

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

4 large eggs , separated

1 egg white, well beaten

1/2 teaspoon ground cinnamon

1 tablespoon canned unsweetened pumpkin puree

1 pinch ground cloves

1/2 cup firmly packed brown sugar

1 cup canned unsweetened pumpkin puree

3/4 cup gingersnap crumbs

1/2 cup granulated sugar

2 1/2 tablespoons granulated sugar

3 tablespoons cornstarch

For the Crust

2/3 cup coarsely chopped toasted walnuts (see Note)

For the Topping

1/4 cup unsalted butter , melted

1/2 cup graham cracker crumbs

For the Filling

1 1/2 tablespoons unsalted butter , cut into small pieces

2 teaspoons ground ginger

2 teaspoons vanilla extract

1 pinch ground nutmeg

1 teaspoon ground ginger

1 cup sour cream

2 cups cream cheese

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