Pumpkin Spice Cheesecake


This pumpkin spice cheesecake recipe has the perfect combination of pumpkin pie and cheesecake - two favourites in one dessert!  This will be your favourite go-to dessert this fall!

Combine the crust ingredients and press into bottom and sides of a springform pan that has been greased and lined with parchment paper.  Bake and cool at room temperature.

n a large bowl, mix cream cheese, sugar and flour together until combined.

Add pumpkin, sour cream, vanilla extract and spices and mix until combined. Add the eggs, one at a time, and mix until after each addition.

Pour mixture into crust.

Line the outside of the springform pan and place it inside a larger pan. Fill the larger pan with warm water to go about halfway up the side of the springform pan. Bake.

Whip heavy cream and powdered sugar until stiff peaks; chill until ready to use.

Remove cheesecake from springform pan and place on serving tray. Decorate with whipped cream. I used an Ateco 827 tip.

Chill cheesecake until ready to serve. Leftovers will keep for 5 days, refrigerated.