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Pure Pumpkin Cheesecake

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Pure Pumpkin Cheesecake

Ingredients

  • 1/2 pecan halves 1 cup gingersnap crumbs, lightly packed, preferable swedish brand, processed to medium crumbs
  • 1 tablespoon sugar
  • 2 pinches salt
  • 4 tablespoons unsalted butter, melted
  • 1 cup unsweetened pumpkin, preferably libby’s
  • 1 cup turbinado sugar
  • 2 cups heavy cream, cold
  • 1 pound cream cheese [65°f to 70°f (19°c to 21°c)]
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1/2 cup sugar 1/2 tablespoon corn syrup
  • 2 tablespoons water
  • 1/4 cup heavy cream, heated
  • 1 tablespoon unsalted butter [65°f to 75°f (19°c to 23°c)]
  • 1/2 teaspoon pure vanilla extract
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Published 2014-09-09 13:01:58 (2 years ago).

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