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Pumpkin Cotton Cheesecake
Ingredients
  • 4 ounces (½ block) cream cheese (Philadelphia Original recommended), softened
  • 1 ½ ounces (3 tablespoons) unsalted butter, softened
  • 3 ounces (2 tablespoons plus ¼ cup) granulated sugar, divided
  • 3 ounces canned pumpkin puree
  • 3 large egg yolks
  • 2 ounces (¼ cup) heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 ounce (2 tablespoons) all-purpose flour
  • ½ ounce (1 tablespoon) cornstarch
  • 3 egg whites
  • ¼ teaspoon freshly squeezed lemon juice
  • Confectioners' sugar, for dusting the top
Steps
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