Pumpkin cheesecake

I adore cheesecake of any kind. I endure an internal battle between my brain and my tummy when I look at the display case at the Cheesecake Factory. So its a no-brainer that I decided to make a pumpkin cheesecake for Thanksgiving. I poured through different blogs and cookbooks and made one with a special Speculoos cookie butter whipped cream topping, that's a mouthful!!

Ingredients:
One sleeve of cinnamon graham crackers crushed
1/2 stick (1/4 cup) butter melted.

Mix these two together and press it down using a cup to the bottom of a 8 or 9 inch spring-form pan. Keep aside.

The filling:
1 can of Libby's pumpkin purée
1/2 cup light brown sugar
2 8-ounce packages of cream cheese, room temperature
2 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove powder
1 tsp vanilla

Cream the cream cheese and then add the purée and sugar. Add the eggs and then the flavorings. When it is all incorporated, pour it into the prepared pan and bake at 350 degrees for 30 mins and then reduce the heat to 325 and bake for another 30 mins till the centre still jiggles a bit.
Remove and cool completely.

The topping:
1/2 cup cold whipping cream
2-4 tablespoons Trader Joe's speculoos cruchy cookie butter
whip the cream till soft peaks form. Add the cookie butter one tablespoon at a time till you reach the desired sweetness. Top the cooled cheesecake, great way to hide the crack if there are any.

Drizzle some caramel sauce for a compound satisfactory effect,


What I learnt from this:
That you should take a picture of the cheesecake before you take it over for Thanksgiving. It was gone before I could take a picture.