Pumpkin Cheesecake

Recipe courtesy of Sugarspoon

Yields 1 9-inch cheesecake

• 2 cups vanilla or gingerbread cake pieces, crumbled

• 1 1/2 lbs cream cheese

• 1 1/2 cups sugar

• 3 eggs

• 1 tsp vanilla extract

• 1/4 cup heavy cream

• 3/4 cup pumpkin puree

• 1 tsp cinnamon

• 1/4 tsp ginger

• Pinch each nutmeg & clove


• 1 1/2 cups heavy whipping cream

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1/2 cup powdered sugar

Prepare a 9-inch springform pan by spraying the bottom with non-stick spray. Press a thin layer of cake into the bottom to form a crust. Press down well. For the filling, cream the sugar and cream cheese with a paddle in a standing mixer until light and fluffy. Be sure to scrape down the paddle and sides of the bowl half way through mixing. With the mixer on low, slowly add eggs and vanilla extract until well combined. Add heavy cream. Add pumpkin puree and spices until well combined. Bake at 325 degrees for 1 hour. Remove from oven and let set for 30 minutes. Place in fridge and let chill for a minimum of 6 hours.

For the topping, place all topping ingredients in a mixer fitted with a whip. Whip on high until medium peaks form. To serve, remove from springform pan and top with cinnamon whipped cream.