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Pumpkin Cheesecake

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Silansky borrowed this recipe from American Flatbread pastry chef Hannah Yerks, who developed this fluffy cheesecake using sugar pumpkins grown in the restaurant’s garden and stored in a root cellar (buttercup and kabocha squash work just as well). Fresh cream cheese, which has a light, creamy texture, gives this cheesecake its airy, mousselike texture.

Pumpkin Cheesecake

(55 people have added this recipe to their favorites.)
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Pumpkin Cheesecake

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Pumpkin Cheesecake

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