Pumpkin Spice Cheesecake with Lemon Bar Crust and Fruit Compote Topping

Ingredients:

• For the Lemon Bar Crust:
• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, chilled and cut into cubes
• 1 tablespoon grated lemon zest
• For the Pumpkin Spice Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• For the Fruit Compote Topping:
• 2 cups mixed fresh berries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Make the Lemon Bar Crust: Preheat the oven to 350°F. In a medium bowl, whisk together the flour, powdered sugar, and salt. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in the lemon zest. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 15-20 minutes, or until lightly browned. Let cool while you make the filling.
2. Make the Pumpkin Spice Filling: In a large bowl using an electric mixer, beat the cream cheese until creamy and smooth. Gradually add the sugar and beat until combined. Beat in the pumpkin puree. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, cinnamon, ginger, and nutmeg. Pour the mixture into the crust.
3. Bake the Cheesecake: Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
4. Make the Fruit Compote Topping: In a medium saucepan over medium heat, combine the berries, sugar, water, cornstarch, and lemon juice. Cook, stirring frequently, until thickened and bubbly, about 5-7 minutes. Let cool to room temperature.
5. Serve the Cheesecake: Run a knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the pan. Serve the cheesecake with the fruit compote spooned over the top.