Autumn Harvest Cheesecake

Black & White Cookie Crust

• 2 cups crumbled black & white cookies
• 1/4 cup melted unsalted butter

Pumpkin Spice Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup canned pumpkin purée
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3 large eggs, room temperature

Whipped Cream Topping

• 1 cup heavy cream, cold
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine crumbled black & white cookies and melted butter. Press mixture onto bottom of prepared pan. Bake in preheated oven for 10 minutes. Remove from oven and let cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add pumpkin purée, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed. Add eggs one at a time, beating on low speed until just combined after each addition.
4. Pour filling over crust and smooth the top. Bake in preheated oven for 50-60 minutes, or until the edges are set, but the center is still slightly jiggly. Turn off the oven, open the door slightly, and let cheesecake cool in the oven for 30 minutes. Remove cheesecake from oven and cool to room temperature. Refrigerate for at least 4 hours, or overnight.
5. In a large bowl, combine heavy cream, granulated sugar, and vanilla extract. Beat on high speed until stiff peaks form. Top cheesecake with whipped cream before serving.