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Gluten-Free Pumpkin Cheesecake
Ingredients
  • subheading: FOR THE CRUST:
  • 5 to 6 oz gluten-free graham crackers (I use Schar)
  • ½ cup walnuts
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • 6 tablespoons butter melted
  • subheading: FOR THE PUMPKIN FILLING:
  • 24 ounces cream cheese, softened
  • 1 ½ cups sour cream
  • 3 tablespoons cornstarch
  • 1 ½ cups granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 teaspoon vanilla extract
  • 15 ounce can pumpkin puree
  • subheading: FOR THE TOPPING:
  • 4 ounces cream cheese softened
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon vanilla
  • 3 tablespoons powdered sugar
  • 1 cup whipping cream
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