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Pumpkin Swirl Cheesecake
http://www.chow.com/recipes/30121-pumpkin-swirl-cheesecake
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Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Pumpkin puree
(
1
cup
)
Cooking & Baking
All-purpose flour
(
1
tablespoon
)
Cinnamon, ground
(
1
teaspoon
)
Cloves, ground
(
1/8
teaspoon
)
Granulated sugar
(
1 1/4
cups
)
Nutmeg
(
1/4
teaspoon
)
Salt, fine
(
1/4
teaspoon
)
Vanilla extract
(
1
teaspoon
)
Snacks
Gingersnap cookies
(
9
ounces
)
Dairy
Butter, unsalted
(
3
tablespoons
)
Cream cheese
(
4
(8-ounce) packages
)
Heavy cream
(
1/4
cup
)
Refrigerated
Egg yolks, large
(
2
)
Eggs, large
(
2
)
Preparation
Read recipe preparation on
chow.com
Chow
www.chow.com
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Social Stats
67.8
Rating
1-100
18
Tweets
335
Facebook
Likes
2
StumbleUpon
Views
693
PinterestPins
Recipe Stats
Published October 3, 2011 (1 year ago).
41 people saved this recipe.
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