Churro Pumpkin Cheesecake with Berries & Cream Topping

Churro Crust

• 1 1/2 cups cinnamon sugar Churro crumbs
• 4 tablespoons unsalted butter, melted

Pumpkin Spice Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 can (15 ounces) pumpkin puree
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice

Berries & Cream Topping

• 1 cup fresh berries (any combination of raspberries, blackberries, or blueberries)
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together Churro crumbs and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until lightly browned. Set aside to cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add sugars and beat until creamy.
4. Add pumpkin puree, eggs, heavy cream, vanilla extract, and pumpkin pie spice. Beat until well combined.
5. Pour mixture into cooled crust, and bake for 50-60 minutes until the edges are lightly browned and the center is set. Allow to cool to room temperature.
6. While the cheesecake is cooling, prepare the berries and cream topping. In a medium mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
7. Top the cheesecake with fresh berries and then spread the whipped cream on top.
8. Chill in the refrigerator for at least an hour before serving.