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Double Layer Pumpkin Cheesecake
November 29, 2005

This was a big hit over the holidays! I also made a few changes by combining some suggestions from previous reviews. first off, I made a gingersnap/shortbread cookie crust in a 10 inch springform pan. I used 3 packages of cream cheese and 1/2 cup of sour cream(as suggested in a previous review). After putting in the first layer I added almost a whole can of pumpkin puree and added more spices than the recipe called for and 1 tbsp of spiced rum suggested in a previous review. I cooked it in a water bath at 350 for one hour and it didn't crack at all. I served this with a homemade cinnamon whipped cream. Everyone loved this cheesecake and I will definitely be making it again!!! Thanks for the great recipe and for all the great reviews!

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