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2-layer Pumpkin Cheesecake

kept byMichael
recipe bytastykitchen.com
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Ingredients: 

FOR THE PUMPKIN CAKE LAYERS:
1 can (15oz Can) Pure Pumpkin
1 cup Granulated Sugar
1 cup Brown Sugar
¾ cups Applesauce
4 whole Eggs
2-¼ cups All-purpose Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Kosher Salt
1 Tablespoon Ground Cinnamon
½ teaspoons Ground Cloves
1 teaspoon Ground Ginger
1 teaspoon Ground Nutmeg
FOR THE CHEESECAKE LAYER:
2 packages (8oz Each) Cream Cheese, Softened
⅔ cups Granulated Sugar
1 pinch Kosher Salt
2 whole Eggs
⅓ cups Sour Cream
⅓ cups Heavy Cream
1 teaspoon Vanilla Extract

FOR THE FROSTING:
½ cups Unsalted Butter, Softened
1 package (8oz Package) Cream Cheese, Softened
1 teaspoon Vanilla Extract
4 cups Powdered Sugar
3 Tablespoons Heavy Cream
3 Tablespoons Walnuts, Chopped
1 Tablespoon Caramel Sauce


 

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