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Pumpkin Cheesecake I

Reviewed: Nov. 29, 2013
Made it today with a gluten-free crust. I use Bob's Red Mill Gluten-Free Shortbread Cookie mix for pie crust. Plenty of crust for two pie pans, baked it for about 8 minutes then filled the crust. It is a lovely combination with the pumpkin cheesecake. My family loves it! The kids would like it a bit sweeter but it is great by my standards. Very simple and fast recipe. It did take longer to bake but I made my thick in smaller pans so it needed more time. Fresh whipped cream made it divine!
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