Pumpkin Spice Cheesecake with Pistachio Crumble Base and Whipped Cream & Cherry Topping

Ingredients:

• 1½ cups pistachio crumbles
• 1 cup graham cracker crumbs
• ⅓ cup sugar
• ½ cup unsalted butter, melted
• 3 containers (24 ounces) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 can (15 ounces) pumpkin puree
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 cup pitted cherries, for topping

Instructions:

1. Preheat oven to 350°F. In a bowl, combine pistachio crumbles, graham cracker crumbs, sugar, and melted butter. Mix well.
2. Press mixture on the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes or until slightly golden brown. Set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves until smooth and creamy.
5. Add pumpkin puree and mix until well incorporated.
6. Add eggs one at a time while mixing, making sure eggs are well combined.
7. Mix in vanilla extract.
8. Pour cheesecake mixture on top of the cooled crust.
9. Bake for 60-70 minutes or until center is set.
10. Turn off oven and let cheesecake cool in the oven for at least 30 minutes before removing it to a wire rack to cool completely.
11. After the cheesecake has cooled, combine heavy cream and powdered sugar, then whip until stiff peaks form.
12. Spread whipped cream on top of the cheesecake, then place cherries on top of the whipped cream.
13. Slice and serve. Enjoy!