Mealtime Magic: Pumpkin Cheesecake

Disclosure: I received complimentary products to facilitate this post. All opinions are my own.

I'm happy to share this recipe for Pumpkin Cheesecake on behalf of Nellie's Nest Eggs.

CRUST

·         2 cups organic graham cracker crumbs

·         1/2 teaspoon ginger

·         1/2 teaspoon cinnamon

·         1/3 cup melted butter

·         1/4 cup organic sugar

Directions
Preheat oven to 425°. Combine ingredients and press into bottom of 10" spring-form pan. Bake for 8-10 minutes. Remove from oven. Reset oven to 325°.

FILLING

·         2 lbs organic cream cheese softened

·         3 tablespoons Maple Grove Farms organic maple syrup

·         1 teaspoon ginger

·         1 teaspoon cinnamon

·         1/2 teaspoon nutmeg

·         1/4 cup organic whipping cream

·         1-1/4 cups organic sugar

·         3 tablespoons cognac

·         4 Nellie’s Nest Cage-Free Eggs at room temperature

·         1 cup Farmers Market organic canned pumpkin

Directions
Beat cream cheese with mixer in a large bowl until smooth. Gradually add sugar, beating until light and fluffy. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Blend thoroughly. Add eggs, one at a time, beating thoroughly after each one. Add whipping cream and pumpkin. Mix well. Pour onto cooled piecrust in spring-form pan. Bake at 325° for 45 minutes, then turn oven off but do not remove cheesecake.
Do not open door during baking time or for one hour after oven is turned off!

TOPPING

·         2 cups organic sour cream

·         1 tablespoon Maple Grove Farms organic maple syrup

·         1 tablespoon cognac

·         1/4 cup organic sugar.

Preheat oven to 425-degrees. Blend ingredients, spread over cheesecake and bake 10 minutes. Allow to cool at room temperature. Chill for at least 3 hours before removing sides of pan.