Pumpkin Cheesecake

Recipes

Oct 20

Serves: 8-12 Prep time: 20 mins, Total Time: 20 mins plus 4 hours for setting.

Ingredients

2 1/2 c. crumbled ginger molasses cookies ( you can purchase from us if you don’t want to make them!) You could also use a graham cookie crumb cheesecake base.

2 c whipping cream

1/4 c icing sugar

1 tsp vanilla

1 1/2 blocks cream cheese (340g), softened

1/2 c sugar

1 c pumpkin puree

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp allspice

1 tsp cinnamon

Directions

Lightly press crumbled cookies in bottom of 9” round cake pan (can also use a 8” square pan)

In a stand mixer, or bowl with a hand mixer, add whipping cream, sugar, and vanilla. Beat on medium high until fluffy and whipped.

In a separate medium size bowl. Whip cream cheese until light and fluffy. Add pumpkin puree, sugar, and spices. Beat until mixed. Fold in half of of the whipped cream - 1 1/2 to 2 cups.

Spread this mixture over cookie crust. Let chill in fridge for 30 minutes to set slightly.

With a piping bag, top with dollops of whipped cream, or use a spatula to spread an even layer of whipped cream. Dust with nutmeg/cinnamon or drizzle with caramel topping.. Chill for 3 hours or overnight before serving so it sets fully.

Enjoy fresh for best results, but will stay good for up to a few days.