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Pumpkin Cheesecake with Cream Cheese Whipped Cream
Ingredients
  • subheading: CRUST:
  • 2 ¼ cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (42g) packed brown sugar
  • 1 tsp ground cinnamon
  • subheading: PUMPKIN CHEESECAKE:
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • ¼ cup (86g) sour cream
  • ½ tbsp vanilla extract
  • 2 tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • 4 large eggs, room temperature
  • subheading: CREAM CHEESE WHIPPED CREAM:
  • 4 oz (113g) cream cheese, room temperature
  • ¾ cup (ml) heavy whipping cream, cold
  • 6 tbsp (g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • Chopped pecans
  • Pumpkin candies
Steps
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