Pumpkin Cheesecake With Salted Caramel And Gingersnap Crust Recipes

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CARAMEL PUMPKIN GINGERSNAP CHEESECAKE



Caramel Pumpkin Gingersnap Cheesecake image

The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.

Categories     Thanksgiving     パン     comfort food     dessert     snack

Time 1h55m

Yield 12 servings

Number Of Ingredients 18

For the Crust:
12 oz. storebought gingersnaps
1/2 c. chopped pecans
6 tbsp. butter, melted
2 tbsp. brown sugar
1 dash salt
For the Filling:
4 packages (8 0z. packages) cream cheese
1 1/2 c. sugar
1 can 15-ounce pumpkin puree (NOT pumpkin pie filling)
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
4 whole eggs
2 tbsp. heavy cream
1 jar (about 12 oz.) caramel topping
Extra chopped pecans
Extra crushed gingersnaps

Steps:

  • In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
  • In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
  • Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
  • Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
  • Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
  • When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE



Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce image

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast -- and no one will miss the pumpkin pie.

Provided by Jennifer Segal, inspired by many sources, including Ruth Levy Beranbaum (in Fine Cooking) and Cooks

Categories     Desserts

Time 2h

Yield Makes one {9- or 10-inch|23- or 25-cm} cake, serving 12

Number Of Ingredients 20

7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
¼ cup granulated sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pumpkin (such as Libby's)
1⅓ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream, cold
1½ pounds (three 8-ounce packages) cream cheese, room temperature
5 large eggs, room temperature
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
1 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
⅛ teaspoon lemon juice
½ cup heavy cream, plus more if necessary
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.
  • Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  • With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  • Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1½ to 1¾ hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
  • Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
  • In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.
  • Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
  • Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Nutrition Facts : ServingSize 1 slice, Calories 643, Fat 40g, Carbohydrate 66g, Protein 8g, SaturatedFat 23g, Sugar 54g, Fiber 1g, Sodium 397mg, Cholesterol 196mg

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST



Pumpkin Cheesecake in a Gingersnap Crust image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h

Yield 8

Number Of Ingredients 13

1 ½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  • Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  • With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  • Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g

PUMPKIN-CARAMEL CHEESECAKE



Pumpkin-Caramel Cheesecake image

Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10h30m

Yield 16

Number Of Ingredients 14

1 1/2 cups finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened (do not use margarine)
1 cup granulated sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons Gold Medal™ all-purpose flour
3 eggs
1/2 cup sliced almonds
3 tablespoons granulated sugar
1 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
  • Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
  • Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
  • In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
  • In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.

Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust image

Cooking this cheesecake low and slow makes it extra smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 12 servings

Number Of Ingredients 10

24 gingersnap cookies
1/4 cup plus 1 tablespoon unsalted butter, melted
Kosher salt
1 pound cream cheese, at room temperature
1 cup lightly-packed light brown sugar
3/4 cup pumpkin puree
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, at room temperature

Steps:

  • Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
  • For the crust:
  • Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
  • For the filling:
  • Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
  • Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
  • Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Pumpkin Cheesecake With Gingersnap Crust image

Make and share this Pumpkin Cheesecake With Gingersnap Crust recipe from Food.com.

Provided by Strawberry Bookworm

Categories     Cheesecake

Time 14h45m

Yield 16 serving(s)

Number Of Ingredients 13

4 tablespoons melted butter
2 cups gingersnap crumbs (I like to use Trader Joe's triple gingersnaps)
12 ounces cream cheese
3/4 cup sugar
3/4 cup firmly packed brown sugar
5 eggs, at room temperature
15 ounces pumpkin puree (1 can)
3/4 cup heavy cream
2 teaspoons cinnamon
1 teaspoon allspice
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 325.
  • Begin by crumbling cookies in a food processor. Then combine with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place the pan on a cookie sheet to catch drips and bake for 10-12 minute Remove from the oven and cool on a wire rack.
  • Beat the cream cheese in an electric mixer on low until the cream cheese is very smooth.
  • Gradually add the sugars.
  • Add the eggs, one at a time.
  • Add the pumpkin puree and mix until just combined. Make sure to scape down the mixing bowl a couple of time during the process to ensure there are no lumps stuck to the bowl and the batter is very smooth.
  • Stir in heavy cream, cinnamon, and allspice.
  • Pour the batter into the prepared pan and set the pan back on the baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken. Baking time may vary a little, start checking it after 1 hour. When it's done baking, turn off the oven and prop the door open with a wooden spoon and allow the cake to cool there for another hour.
  • Chill for at least 12 hours, can be made up to 2 days in advance.
  • Make the topping by whipping the heavy cream, sugar, and vanilla until you have stiff peaks. Apply topping shortly before serving and enjoy!

Nutrition Facts : Calories 468.4, Fat 29.8, SaturatedFat 17.1, Cholesterol 153.2, Sodium 310.7, Carbohydrate 45.7, Fiber 0.9, Sugar 26.1, Protein 6.3

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL



Pumpkin Cheesecake With Caramel Swirl image

Make and share this Pumpkin Cheesecake With Caramel Swirl recipe from Food.com.

Provided by Mizzy

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid-pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased caramel sauce
1 cup sour cream

Steps:

  • For Crust: Preheat oven to 350°F Finely grind ground cookies, pecans and sugar in processor.
  • Add melted butter and blend until combined.
  • Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
  • Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
  • Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
  • Add eggs 1 at a time, beating just until combined.
  • Pour filling into crust (filling will almost fill pan).
  • Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
  • Transfer cheesecake to rack and cool 10 minutes.
  • Run small sharp knife around cake pan sides to loosen cheesecake.
  • Cool.
  • Cover tightly and refrigerate overnight.
  • Bring remaining 3/4 cup cream cheese mixture to room temperature.
  • Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
  • Press down firmly on edges of cheesecake to even thickness.
  • Pour cream cheese mixture over cheesecake, spreading evenly.
  • Spoon caramel sauce in lines over cream cheese mixture.
  • Using tip of knife, swirl caramel sauce into cream cheese mixture.
  • (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Release pan sides from cheesecake.
  • Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
  • Pipe decorative border around cheesecake and serve.

Nutrition Facts : Calories 636.7, Fat 50, SaturatedFat 25.5, Cholesterol 187.7, Sodium 343.8, Carbohydrate 41.3, Fiber 2.4, Sugar 34, Protein 10.3

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2019-11-03 Beat the cream cheese until fluffy and lighter in color. Add the icing sugar, vanilla extract, cinnamon, ground ginger, allspice, nutmeg, and salt. Beat until incorporated. Carefully, fold in the whipped cream. Pour the filling over the crust. Refrigerate the pumpkin cheesecake overnight. Decorate to your liking, either with sprinkles or ...
From whereismyspoon.co


17 CHEESECAKE CRUST IDEAS – KITCHEN FOLIAGE
2022-06-30 The brownie cheesecake base is baked in the oven for 15 minutes to set the brownies crust. Brownie cheesecake crust goes well with vanilla cheesecake, chocolate cheesecake, or caramel cheesecake. Gingersnap Crust . Gingersnap crust is a cookie crust that goes well with pumpkin cheesecake.
From kitchenfoliage.com


PUMPKIN CHEESECAKE RECIPE - COOKING CLASSY
2020-11-14 In a large mixing bowl using an electric hand mixer set on medium-low speed, blend together cream cheese, sugar, salt, cinnamon, ginger, nutmeg and cloves until well blended and smooth. Mix in eggs one at a time, blending until combined after each addition. Spread pumpkin out on 4 layers of paper towels.
From cookingclassy.com


PUMPKIN SWIRL CHEESECAKE WITH GINGERSNAP CRUST
2020-10-24 Once eggs are all mixed in, add vanilla and sour cream and mix on low until combined. Remove 2 cups of batter to a separate bowl and stir in 1 cup of pumpkin puree and 2 teaspoons of fall spice blend. Mix thoroughly. Using a large ice cream or cookie scoop, place 4 scoops of plain batter into bottom of pan.
From wildthistlekitchen.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST & CARAMEL SAUCE
2020-12-27 Chopped pecans, for serving. Directions: For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Preheat the oven to 350 degrees.
From holdenhouse.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - CRAZY FOR CRUST
2020-02-26 Preheat the oven to 350°. Position the rack in the lower third of the oven. Wrap a 10-inch springform pan with a few layers of aluminum foil, making sure that the foil tightly covers the seam of the pan and reaches more than halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
From crazyforcrust.com


CARAMEL-PUMPKIN CHEESECAKE & GINGERSNAP-PECAN CRUST …
Directions. Step 1. Process first 4 ingredients in a food processor until finely ground. Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Advertisement. Step 2. Bake at …
From myrecipes.com


MINI PUMPKIN CHEESECAKE WITH SALTED CARAMEL - BAKER STREET SOCIETY
2021-10-16 Keep oven at 325 degrees. Combine the cream cheese and sour cream in a medium bowl and mix on medium speed with a hand mixer until completely smooth. Add pumpkin puree, egg yolks, and sugar, and mix until smooth. Don’t mix on high speed as we don’t want to incorporate too much air.
From bakerstreetsociety.com


CHAI PUMPKIN CHEESECAKE WITH SALTED CARAMEL | FOODTALK
How to make caramel pumpkin cheesecake: Make the gingersnap crust: Preheat oven to 350 F. Add gingersnap cookie crumbs and brown sugar to a large mixing bowl. Stir in the melted butter and mix until evenly combined. Transfer mixture to bottom of a 9 or 10 " springform pan.
From foodtalkdaily.com


MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST
2021-10-05 Bake for 5 minutes. Cheesecake Filling: Cream together the cream cheese, sugar, vanilla extract, pumpkin pie spice, and cinnamon on med-high speed in the bowl of an electric stand mixer until smooth. Scrape down the sides of the bowl and mix in the pumpkin puree. Then add the egg, mixing just until combined.
From gingersnapsbakingaffairs.com


PUMPKIN CHEESECAKE RECIPE | RECIPES.NET
2022-03-25 Preheat the oven to 325 degrees F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance.
From recipes.net


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE
Every bit as good or better than Cheesecake Factory's seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that's high, dense, rich, and full of the best fall flavors. On top of a gingersnap crust. Seriously. Give it 24 hours to chill.
From pinterest.com


PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE - RECIPES.NET
2022-01-31 Making the filling. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with a stand mixer using the whisk attachment. Beat until smooth and fluffy, for 6 to 8 minutes. Set about 1 ½ cups of the mixture aside for the topping. To the remaining filling, add the pumpkin, whipping cream/yogurt, and spices. Beat until well-mixed.
From recipes.net


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