Best New York Style Pumpkin Swirl Cheesecake
In this video, you will see how to make a New York Style Pumpkin Swirl Cheesecake.
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Bring the following ingredients to room temperature:
- 4 8-ounce packages full fat cream cheese (2 lbs. / 907 g)
- 4 Extra Large or Jumbo eggs (I use free range brown eggs)
- 3/4 cup (6 fl. oz / 180 ml) heavy cream
Ingredients:
Sponge Cake Crust:
Cheesecake Filling
4 8-ounce packages full fat cream cheese, softened (2 lbs. / 907 g)
1 2/3 cups (11 2/3 oz / 330 g) sugar, divided
1/4 cup (1 oz / 28 g) cornstarch
1 tablespoon pure vanilla extract
2 Extra Large or Jumbo eggs, room temperature
3/4 cup (6 fl. oz / 180 ml) heavy cream, room temperature
1 cup (8 oz / 227 g) pure pumpkin purée (not pumpkin pie mix)
1 teaspoon pumpkin pie spice
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