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Pumpkin Swirl Cheesecake

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Pumpkin Swirl Cheesecake

Ingredients

  • 9 ounces gingersnap cookies
  • 3 tablespoons unsalted butter, melted, plus more for coating the pan
  • 1 cup pumpkin purée (not pie filling, about 8 ounces)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/4 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup cold heavy cream
  • 2 large egg yolks, at room temperature
  • 2 large eggs, at room temperature
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Published 2014-09-09 12:39:02 (2 years ago).

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