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Pumpkin Cheesecake II

Reviewed: Jan. 3, 2010
I made this recipe for Thanksgiving dinner, and it was a huge hit. I made it a second time, changing it slightly, for a New Year's luncheon. I remembered to put the whipped cream in the 2nd time, used 1/3 less fat cream cheese, and used less sugar. I also doubled the lemon and the vanilla extracts. They made a huge difference in the taste, in a good way. Everyone who eats this cheesecake loves it, including children! I will definitely use this recipe over and over again.
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