Pumpkin Spice Cheesecake
Base:
- 10.5 oz cookies
- 7 tablespoons unsalted butter (melted)
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
Filling:
- 18 oz cream cheese
- 7 oz pumpkin puree
- 1 â…› cup heavy cream
- ¾ cup powdered sugar
- 1 teaspoon pumpkin pie spice mix
Topping:
- Whipped cream (caramel sauce (recipe on my feed!), and pecans)
- Crush the cookies into fine crumbs. Mix in the spices, then add the melted butter and mix. Press the crumb mixture into a lined 8-inch springform pan. Place in the fridge to set.
- In a stand mixer, whip the heavy cream until firm peaks form. Add the cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar. Whisk together until combined.
- Spread the mixture over the base and place in the fridge to set overnight.
- Top with whipped cream, caramel sauce, and pecans before serving. Enjoy!
(I used all dairy-free ingredients, but dairy ingredients would also work!)
