double pumpkin cheesecake & vanilla bean whipped cream.

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i call this a double pumpkin cheesecake because i used pumpkin puree AND pumpkin flavored cream cheese 🙂

RECIPE:

for the crust:

  • 20 gingersnaps
  • 2 tablespoons melted butter

INSTRUCTIONS:

  • crush gingersnaps in food processor until there are no big clumps
  • add melted butter and pulse until incorporated
  • press mixture onto the bottom of a spring form pan, bake at 350 for about 8 minutes, then let cool

for the filling:

  • 1 8oz tub pumpkin spice cream cheese
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  • with an electric mixture, beat cream cheese and sugar until creamy
  • add the egg and vanilla extract and mix
  • add pumpkin and spices and mix until smooth
  • once crust is cooled, pour filling into the spring form pan and bake at 350 for 30-40 minutes or until cheesecake is almost set (still slightly jiggly in center)
  • turn off oven and keep the cheesecake in the oven with the door slightly open for about 20 minutes
  • take the cheesecake out to cool completely then chill for up to 4 days

for the whipped cream:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla bean paste

INSTRUCTIONS:

  • with an electric mixer with whisk attachment, beat heavy cream until foamy
  • add powdered sugar and vanilla bean paste and beat until stiff peaks form
  • top chilled cheesecake with a piping bag, or save in a container for topping the cake when serving

Happy Thanksgiving!

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