Cannabis-Infused Brown-Butter Pumpkin Cheesecake with Gingersnap Crust

Cannabis-Infused Brown-Butter Pumpkin Cheesecake with Gingersnap Crust  
That Makes the IRS Forget You Ever Filed Taxes  
(the slice that looked at every W-2, every 1099, every audit letter and quietly redacted you from the entire federal database)

Ultra-creamy, spiced-to-hell 110 mg THC pumpkin cheesecake on a crackling gingersnap crust so perfect it deletes your taxpayer ID in one bite. One slice = the official dessert of “I just logged into my IRS account and it says ‘No taxpayer found’… and honestly I’m at peace with it.”

Servings: 10 thick slices (or 1 if you’re done with the concept of income)  
THC per slice: exactly 110 mg  
Total time: 2 hours active + overnight chill + 7 days proper infusion

CANNABIS INFUSION: 110 mg THC LECITHIN BROWN-BUTTER  
454 g European-style unsalted butter  
25.0 g cannabis flower testing 22 % THC (≈ 5500 mg total THC pre-decarb)  
2 tbsp (14 g) sunflower lecithin granules  
1 tbsp pumpkin-pie spice (toasted)

DECARBOXYLATION  
240 °F exact, 25.0 g medium-fine grind, thin layer, 40 minutes → cool completely

INFUSION (lab-grade)  
1. Brown the butter hard with toasted pumpkin-pie spice until deep chestnut  
2. Strain spices, return browned butter to 185 °F water bath  
3. Add decarbed cannabis + lecithin  
4. Hold 185–195 °F exactly 2 hours, swirl every 15 min  
5. Strain hot through 90-micron + coffee filter  
6. Cool 10 min → whip 60 sec to re-emulsify  
7. Fridge overnight → spiced mahogany weapon  
Yield ≈ 400 g containing 1100 mg total usable THC  
→ 110 mg per 40 g portion (per slice)

CRUST  
300 g gingersnap cookies, pulverized  
120 g of the THC brown-butter, melted  
Pinch salt

FILLING  
680 g full-fat cream cheese, room temp  
250 g dark brown sugar  
400 g pure pumpkin purée  
4 large eggs  
120 g sour cream  
Remaining 280 g THC brown-butter, melted and cooled slightly  
2 tsp vanilla  
2 tsp cinnamon  
1 tsp ginger  
½ tsp nutmeg  
¼ tsp cloves  
¼ tsp salt

INSTRUCTIONS  
1. Crust: Mix crumbs + 120 g melted THC brown-butter. Press firmly into 9-inch springform (sides too). Freeze 20 min.  
2. Preheat oven 350 °F. Wrap bottom of springform in foil, place in roasting pan.  
3. Filling: Beat cream cheese + brown sugar until silky. Add pumpkin, sour cream, spices, vanilla, salt. Beat smooth. Add eggs one at a time. Finally stream in remaining 280 g melted THC brown-butter while mixer runs.  
4. Pour into frozen crust. Tap to remove bubbles.  
5. Pour boiling water into roasting pan to halfway up the springform. Bake 70–80 min until edges set but center still jiggles like it’s dodging subpoenas.  
6. Turn oven off, crack door, cool 1 hour inside. Chill overnight.  
7. Each slice = exactly 40 g infused fat = 110 mg THC. Top with whipped cream if you still believe in garnish.

PRO TIPS  
Onset 20–40 min. Brown-butter + lecithin + cream cheese fat = tax-evasion ballistic missile.  
Freeze slices individually; defrost one and accidentally delete another year of returns.  
If the cheesecake starts humming the sound of shredding paper and your SSN dissolves off your driver’s license, you have achieved dessert enlightenment.

Ten slices. Zero tax records.

#CheesecakeTaxDelete #110mgAndNo1040 #LecithinPumpkin #theedibleaudit #sliceyouthatunpersonsyourW2