Cornbread Pumpkin Spice Cheesecake with Vanilla Bean Frappuccino Topping

Ingredients:

• 1 1/2 cups cornbread crumbs
• 1/4 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz total)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/2 cup heavy cream
• 1 vanilla bean, split and seeds scraped out
• 1/4 cup powdered sugar
• 1/2 cup whipped cream, for serving (optional)

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the cornbread crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves, and beat until well combined.
4. Add the pumpkin puree and beat until well combined.
5. Add the eggs one at a time, beating well after each addition. Add the heavy cream and beat until the mixture is smooth and creamy.
6. Pour the cheesecake mixture over the cornbread crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Remove the cheesecake from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
8. In a medium bowl, whisk together the vanilla bean seeds and powdered sugar. Add the whipped cream and whisk until soft peaks form. Spoon the topping over the chilled cheesecake.
9. To serve, slice the cheesecake and serve with additional whipped cream if desired.

Enjoy your delicious Cornbread Pumpkin Spice Cheesecake with Vanilla Bean Frappuccino Topping!