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Ingredients:

  • CRUST:
  • 2 cups graham cracker crumbs
  • 4 Tbsp unsalted butter, melted
  • FILLING:
  • 2 lb cream cheese, at room temperature
  • 1 cup sugar
  • 4 whole eggs
  • 2 egg yolks
  • 1/2 cup whipping cream
  • Zest of 1 orange
  • 1 tsp vanilla
  • 3 Tbsp flour
  • TOPPING:
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger

Directions:

  1. Preheat oven to 300°F.
  2. For crust, combine crumbs and butter. Press into bottom of 9-inch spring form pan.
  3. For filling, beat cream cheese with electric mixer until soft and creamy, about 5 minutes. On low speed, gradually beat in sugar. Beat in eggs, one at a time, followed by egg yolks, cream, orange zest, vanilla and flour.
  4. Pour the batter into the pan. Bake for 45 minute or until temperature of cake measured at center with instant read thermometer is 160°F. Remove from oven. Let the cake sit outside the oven for 20 minutes. Do not turn off oven.
  5. In mixing bowl, whisk together topping ingredients. Spread topping over the cheesecake. Return the cake to the oven and bake for 10 minutes. Remove from oven. Cool. Chill 8 hours or overnight.

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