Pumpkin Spice Cheesecake

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Graham Cracker Base

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

Pumpkin Spice Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup sugar
• 3 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Whipped Cream Topping

• 1 cup heavy cream
• 2 tbsp sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture onto bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes. Remove from oven and let it cool completely.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add 1 cup of sugar to the cream cheese and mix until fully combined.
6. Add eggs one at a time, mixing thoroughly after each addition.
7. Add pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg and cloves until fully combined.
8. Pour mixture on top of the cooled crust and spread evenly.
9. Bake for 50 minutes, or until the edges are set but the center is still slightly jiggly.
10. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
11. Remove from the oven and cool completely on a wire rack.
12. Refrigerate for at least 4 hours, or overnight.
13. To make the whipped cream topping, combine heavy cream, 2 tbsp sugar and 1/2 tsp vanilla extract in a chilled bowl.
14. Beat with an electric mixer until stiff peaks form.
15. Spread whipped cream on top of chilled cheesecake before serving.