Pumpkin Spice Cheesecake with Chocolate Ganache Topping

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Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Pumpkin Spice Filling

• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Chocolate Ganache Topping

• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350F.
2. In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press mixture evenly onto the bottom of a 9-inch springform pan.
4. Bake crust for 8-10 minutes or until lightly golden. Set aside to cool.
5. In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
6. Mix in pumpkin puree, eggs, vanilla extract, and spices until well combined.
7. Pour mixture over cooled crust and smooth the top.
8. Bake for 50-55 minutes or until cheesecake is set but still slightly jiggly in the center.
9. Let cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
10. In a heatproof bowl, melt chocolate chips and heavy cream in the microwave or over a double boiler.
11. Stir until smooth and glossy.
12. Pour ganache over the top of the cheesecake, spreading to the edges.
13. Refrigerate cheesecake for another 30 minutes or until ganache is set.
14. Serve chilled.