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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 28, 2012
this recipe definetly needed some tweaking after I made it the first time. The cream cheese was definetly over powering you couldnt even taste the pumpkin. So, I decided to add 1 cup of sugar, instead of just a 1/2 cup. I also decided to add a whole 15 oz. can of pumpkin puree. I think the adjustments worked perfectly, it turned out alot sweeter and you could taste the pumpkin a lot better.
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