Cinnamon Pumpkin Cheesecake with Whipped Cream Topping

Ingredients:

• 1 cinnamon roll dough package
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 can (15 ounces) pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs, room temperature
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
2. Unroll the cinnamon roll dough and place it into the pan, pressing down and up the sides to form the crust.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
4. Add the brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, and cloves and beat until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the pumpkin mixture over the cinnamon roll dough and smooth the surface.
7. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Refrigerate for at least 4 hours or overnight.
10. Before serving, make the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
11. Top the cheesecake with the whipped cream and serve chilled. Enjoy!