Pumpkin Spice Cheesecake

Ingredients for the Pumpkin Spice filling:

• 4 8-ounce packages of cream cheese*
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 large eggs*
• 1 can (15 oz.) pure pumpkin puree
• 1/3 cup heavy cream*
• 2 teaspoons pure vanilla extract
• 1 tablespoon pumpkin pie spice
• Ingredients for the crust:
• 2 cups graham cracker crumbs
• 6 Partake Soft Baked Pumpkin Spice Cookies
• 6 tablespoons unsalted butter, melted*
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice

Ingredients for toppings (optional):

• Whipped cream*
• A box of Soft Baked Pumpkin Spice cookies [Link to pumpkin spice page]
• *Non-dairy versions of these ingredients are a great substitute to make this recipe dairy-free or vegan.

Instructions:

1. Preheat oven to 350°F.
2. Cover the bottom of a 9-inch pan with foil and spray lightly with non-stick cooking spray.
3. For the crust, crumble and combine graham cracker crumbs & cookies in a bowl. Then add the butter, granulated sugar, and pumpkin pie spice. Press mixture into the bottom of the pan at least 1 inch in height.
4. Bake for 7 to 8 minutes. Be sure to cool the crust for at least 10 minutes.
5. While the crust is resting, combine cream cheese, granulated sugar, and brown sugar until fluffy (approx. 3 minutes). Add in eggs, pumpkin puree, heavy cream, vanilla, and pumpkin pie spice and mix until well combined. (We suggest using an electric mixer.)
6. Pour batter into the prepared cooled-down crust.
7. Proceed to bake at 350°F for 60 minutes.
8. Remove the cheesecake from the oven and let rest for 20 - 25 minutes. Once the cake is completely cooled, place it into the refrigerator for at least 5-6 hours.
9. Once the cheesecake is completely cool and cold to the touch, add peaks of whipped cream and our Soft Baked Pumpkin Spice cookies for decoration.
10. Enjoy!