Pumpkin Cheesecake

Treat yourself with a delicious pumpkin cheesecake!

For pie shell:

• 1 cup walnut halves
• 2 tbsp sugar
• 1 tbsp butter

For filling:

• 24 oz. cream cheese
• ¼ cup heavy cream
• 1 cup granulated sugar
• 4 large eggs
• ¼ cup brown sugar 
• 15 oz. (1small can) pumpkin puree
• 1 tsp cornstarch
• ¼ tsp pumpkin pie spice

INSTRUCTIONS FOR PIE SHELL

• Ground walnuts
• Add walnuts, sugar, and melted butter to a bowl
• Mix until well incorporated
• Press into bottom of a pan (either 9″ spring form pan or 9″x13″ pan with parchment paper lining)
• Bake for 5-10 minutes at 375 degrees F

INSTRUCTIONS FOR FILLING

• Cream sugar and cream cheese until slightly fluffy
• Add eggs one at a time and scrape after each addition
• Add heavy cream and scrape
• Add pumpkin puree and scrape
• Add cornstarch and spices and scrape
• Carefully pour into cool pan with crust
• Place in water bath and bake until a toothpick comes out clean
• Once a toothpick comes out clean, crack oven door for 30 minutes
• Wrap and refrigerate overnight
• Remove from pan and decorate/serve