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Filling:
Topping:
2 lb. cream cheese, at room temperature |
4 whole eggs |
2 egg yolks |
1 cup sugar |
1 tsp. vanilla |
3 Tbsp. flour |
1/2 cup whipping cream |
zest of 1 orange |
1 cup sour cream |
1 cup canned pumpkin |
1 tsp. cinnamon, ground |
1 tsp. ginger, ground |
1/2 cup sugar |
- Preheat oven at 300 degrees.
- Combine crumbs and butter. Press into bottom of 9" spring form pan.
- Beat cream cheese until soft and creamy, about 5 minutes. Add the rest of the filling ingredients and whip together until blended (do not over whip).
- Pour the batter into the spring form pan. Bake for 45 minutes. Remove from oven. Let the cake sit outside the oven for 1/2 hour.
- Blend all topping ingredients and pour over the cheesecake. Return the cake to the oven and bake for 10 minutes. Refrigerate the cake overnight.
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