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Bake this fall cheesecake outside on your grill to infuse it with one-of-a-kind wood-fired flavor.
4 Tablespoon butter
2 Cup Cookie, crushed
2 (8 oz) package cream cheese
1 Pint sour cream
2 eggs
1 Cup Sugar
1/2 Teaspoon vanilla extract
1/2 Can (30 oz) pumpkin pie filling
1 Cup whipped cream
: 450 ˚F
4 Tablespoon butter
2 Cup Cookie, crushed
: 450 ˚F
: 325 ˚F
2 (8 oz) package cream cheese
1 Pint sour cream
2 eggs
1 Cup Sugar
1/2 Teaspoon vanilla extract
1/2 Can (30 oz) pumpkin pie filling
: 325 ˚F
1 Cup whipped cream