Pumpkin Cotton Cheesecake

Ingredients

• 4 ounces (1/2 block) cream cheese (Philadelphia Original recommended), softened
• 1 1/2 ounces (3 tablespoons) unsalted butter, softened
• 3 ounces (2 tablespoons plus 1/4 cup) granulated sugar, divided
• 3 ounces canned pumpkin puree
• 3 large egg yolks
• 2 ounces (1/4 cup) heavy cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1 ounce (2 tablespoons) all-purpose flour
• 1/2 ounce (1 tablespoon) cornstarch
• 3 egg whites
• 1/4 teaspoon freshly squeezed lemon juice
• Confectioners' sugar, for dusting the top

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