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No-Bake Pumpkin Cheesecake
Ingredients
  • subheading: GINGERSNAP CRUST:
  • 2 ¼ cups gingersnap cookie crumbs (290 grams)
  • ¼ cup packed light or dark brown sugar (50 grams)
  • 6 tablespoons unsalted butter melted (85 grams)
  • subheading: PUMPKIN CHEESECAKE FILLING:
  • 1 (15-ounce) can pumpkin puree (425 grams before blotting; 220 grams after blotting)
  • 24 ounces brick-style cream cheese softened (3 blocks; 680 grams)
  • 1 ¼ cups powdered sugar (150 grams)
  • ⅓ cup packed light or dark brown sugar (65 grams)
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup heavy whipping cream
Steps
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