Pumpkin Cheesecake

Makes: 1 9" round cake               Prep time: 15 minutes               Bake time: 45 minutes

INGREDIENTS

• Crust

• 1 1/2 cup graham cracker crumbs

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon allspice

• 1/3 cup butter, melted

• Cheesecake Filling

• 2 packages of cream cheese, room temperature

• 1/3 cup + 2 tablespoons sugar

• 2 tablespoons heavy cream

• 1 egg

• 1 cup canned pumpkin

• 1/3 cup brown sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon allspice

Step 1: Mix together the graham cracker crumbs, cinnamon, nutmeg, allspice and butter until fully combined. Press onto the bottom of a greased spring form pan and place in the fridge until filling is ready.

Step 2: With an electric beater, whip together the cream cheese, heavy cream and egg until smooth.  Scoop out 1/2 cup of the mixture and set aside.

Step 3: Add in the pumpkin, brown sugar, cinnamon, nutmeg and allspice to the rest of the cheesecake mixture.

Step 4: Once combined, pour into the pan on top of the crust. Dollop the extra cream cheese mixture onto the pumpkin filling and swirl with a fork or knife until it's all swirled and the top of the cheesecake if flat.

Step 5: Bake for 45 minutes until golden on top, but still jiggly in the middle.

Step 6: Let the cheesecake cool for at least 8 hours in the fridge until serving.