Pumpkin Cheesecake

Pumpkin Cheesecake is a luscious, flavorful dessert that captures the essence of the season!

Ingredients

Crust

• 1 1/4 cup graham crackers & ginger snaps crumbs
• 1 teaspoon pumpkin pie spice
• 1/4 cup melted butter

Pumpkin cheesecake filling

• 2 packages (8 oz each) cream cheese, room temperature
• 1/3 cup granulated sugar
• 2 tablespoons heavy cream
• 1 egg
• 1 cup (8 oz) canned or homemade pumpkin puree
• 1/3 cup brown sugar
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Heat oven to 375°F.
2. In a small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9 round pan with removable bottom
3. Refrigerate for 5-10 minutes.
4. In the mixing bowl of your stand-up mixer, add the cream cheese, 1/3 cup sugar and heavy cream. With the paddle attachment on, stir on low speed until fluffy.
5. Add the egg and blend well.
6. Reserve 2/3 cup of the cheese mixture.
7. Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.
8. Blend well.
9. Pour the pumpkin cheese mixture into the chilled
   crust. Spread evenly.
10. With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife.
11. Bake in preheated oven for 25 minutes or until the center is set.
12. Turn the oven off, leave the door open and let the cheesecake cool for at least 1 hour. Run a knife