This pumpkin cheese cake recipe is what you've been looking for if you adore cheesecake and you're into pumpkin pie.
You could think of it as an awesome combination of the best New York style pastry and one of the most beautiful times of the year.
This cake is a rich and beautiful as the colors of the trees filled with changing leaves.
It's no wonder that this cheesecake is a favorite during the months of October and November.
It's so fantastic it can carry you through your cravings from Halloween all the way to turkey day (aka Thanksgiving).
The ultimate way to serve this delectable dessert is smothered in a sweet caramel sauce and topped with a big glob of whipped cream. I dare you to eat this and keep your eyes open the whole time... yum!
Put all the ingredients into a food processor and chop on high speed until a crumbly mixture forms.
Take a 9 inch round non-stick spring form baking pan lightly coated with baking spray and press the crumb mixture into the bottom and sides of the pan.
Put the pan into the fridge to set the crust. Chill for approximately 1 hour before filling.
Pumpkin Cheesecake Filling Ingredients
Preheat your oven to 350 degrees and center the oven rack.
In a medium bowl beat your pumpkin, brown sugar, eggs, cream, and vanilla until smooth and creamy.
In a large bowl combine your white sugar, cinnamon, nutmeg, ginger, salt, cornstarch and cream cheese. Mix on a high speed until the mixture is light and fluffy.
On a medium speed, continue to beat the mixture and then add the pumpkin mixture to the large bowl. Continue mixing until all the ingredients are fully incorporated. The batter is ready when it's very smooth and creamy. Alternatively, you can swirl the pumpkin mixture into the cheesecake mixture for a pretty marbled effect.
Pour the entire filling into the waiting crust. Place the spring form pan on top of a baking tray and position it in the center of the oven rack.
Bake for approximately 55 minutes or until the center is slightly firm.