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Pumpkin Cheesecake II
Reviews:
November 24, 2003

Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath, cracked the oven door open after turning off the stove, and chilled over night. Thanks for the wonderful recipe!

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