Banana Pumpkin Peanut Cheesecake Recipe

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Ingredients:

Banana Pudding Cups - 4 (4 oz cups)
Graham Cracker Crumbs - 1 cup
Butter - 3/4 cup, melted
Pumpkin Puree - 15 oz can
Brown Sugar - 1/2 cup
Cinnamon - 1 and 1/2 tsp
Ginger - 1/2 tsp
Nutmeg - 1/4 tsp
Salt - 1/4 tsp
Norman's Kosher Cholov Yisroel Cream Cheese - 24 oz (3 containers), softened
Sugar - 1 and 1/4 cups
Eggs - 4, large
Vanilla - 2 tsp
Heavy Cream - 1/2 cup
Peanut Butter Cups - 6, chopped

Preheat oven to 325°F and grease a 9-inch springform pan.
Crush banana pudding cups and combine with graham cracker crumbs and melted butter. Press mixture onto bottom of prepared pan and set aside.
In a medium bowl, mix together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla and heavy cream, followed by the pumpkin spice mixture.
Pour cheesecake batter into prepared crust and smooth top with spatula.
Bake cheesecake for 55-60 minutes or until edges are set but center is still slightly jiggly.
Turn off oven and leave cheesecake inside for another 10 minutes.
Remove cheesecake from oven and let cool completely.
Refrigerate cheesecake for at least 4 hours, or overnight.
Before serving, top cheesecake with chopped peanut butter cups.