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Pumpkin Spice Cheesecake

Course Dessert

Ingredients

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 ⅛ cup heavy cream
  • ¾ cup powdered sugar
  • 1 teaspoon pumpkin pie spice mix

Topping:

  • Whipped cream caramel sauce (recipe on my feed!), and pecans

Instructions

  • 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!

Notes

(I used all dairy-free ingredients, but dairy ingredients would also work!)