Pumpkin Cheesecake

This fall creation has got to be on all of your Fall dinner menus.  I created a graham ginger crust with a NY style cheesecake topped with a no-bake pumpkin cheesecake layer.  Then not to make you drool some more, a cream cheese whipped cream topping with crumbled pumpkin muffin on top!! Go big or go home! 

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Ingredients:
Crust:
3/4 cup graham cracker crumbs
3/4 cup ginger snap cookie crumbs
5 tablespoons salted butter, melted
2 tablespoons sugar
1/4 teaspoon salt

Filling:
4 8 ounce whole fat cream cheese, room temperature
2 cups sugar
3 tablespoons AP flour
2 teaspoons vanilla paste
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
6 eggs, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon salt

Pumpkin Layer:
1/2 cup heavy whipping cream
8 ounces cream cheese, softened
2 tablespoons sugar
pinch of sea salt
1 teaspoon vanilla bean paste
1/2 cup pure pumpkin puree
1 teaspoon pumpkin pie spice

Whipped Cream Cheese topping:
4 ounces cream cheese, softened
3/4 cup heavy whipping cream, cold
1/2 cup powdered sugar
1/2 teaspoon vanilla bean paste
1/8 teaspoon cinnamon

Directions:
Prepare cheesecake. Preheat oven to 375F and prepare crust by combining all ingredients.  Press crust into 9-inch springform pan and bake for 10 minutes.

Reduce the oven temperature to 325°F. Set a kettle of water to boil.  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add remaining ingredients (but sour cream and eggs) and beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Wrap springform pan with foil and place into a roasting pan.  Pour in boiling water halfway up pan to create a water bath.  Bake until just a wee bit jiggly.  1 hour 45 minutes to 2 hours.  It should be slightly golden and not overly jiggly.  Remove from waterbath and allow to cool completely.  Refrigerate until cold.  Prepare Pumpkin layer by combining all ingredients and pouring over top. Spread evenly and put in refrigerator overnight.  Prepare whipped topping and pipe around the edges and top with crumbled pumpkin pie muffins!  Enjoy! 

• • • ▢1 cup heavy whipping cream cold
    • ▢16 oz cream cheese room temperature (500g)
    • ▢¾ cup granulated sugar
    • ▢⅛ teaspoon sea salt
    • ▢2 teaspoons pure vanilla extract
    • ▢1 teaspoon lemon juice freshly squeezed
    • ▢1 cup pumpkin puree
    • ▢1 teaspoon pumpkin spice more if desired
    ▢1 cup heavy whipping cream cold
  • ▢16 oz cream cheese room temperature (500g)
  • ▢¾ cup granulated sugar
  • ▢⅛ teaspoon sea salt
  • ▢2 teaspoons pure vanilla extract
  • ▢1 teaspoon lemon juice freshly squeezed
  • ▢1 cup pumpkin puree
  • ▢1 teaspoon pumpkin spice more if desired
  ▢1 cup heavy whipping cream cold
• ▢16 oz cream cheese room temperature (500g)
• ▢¾ cup granulated sugar
• ▢⅛ teaspoon sea salt
• ▢2 teaspoons pure vanilla extract
• ▢1 teaspoon lemon juice freshly squeezed
• ▢1 cup pumpkin puree
• ▢1 teaspoon pumpkin spice more if desired