Spiced Pumpkin Cheesecake With A Gingersnap Crust

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1082
FAT
232%
CHOL
196%
SOD
61%

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Ingredients for 6 servings

About 40 gingersnap wafers (to yield 2 cups cookie crumbs)

2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

1 tsp. ground cinnamon

2 large egg yolks

1/2 tsp. ground ginger

1/4 tsp. table salt

1/4 cup packed light brown sugar

1 Tbs. pure vanilla extract

1 1/3 cups packed light brown sugar

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

2 lb. (four 8-oz. packages) cream cheese, at room temperature

4 large eggs

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