This spiced pumpkin cheesecake with oat crust is divine with a silky pumpkin filling, and whipped cream topping. It's a family favorite holiday option that's great for Thanksgiving or Christmas.
Cream Cheese | Pumpkin Puree Flour | Oat Flour | Eggs | Sugar Cinnamon | Nutmeg | Ginger Cloves | Brown Sugar | Pepitas Heavy Whipping Cream
Grind pepitas, add spices, brown sugar, and oat flour. Pulse to combine. Stir in the butter, pulsing until fully mixed in. Press firmly into prepared cake pan and bake for 7 min.
MAKE THE PUMPKIN CHEESECAKE FILLING: Beat cream cheese & sugar until light and fluffy. Add spices & vanilla. Then add the pumpkin puree and flour. Finally add your eggs, one at a time. Do not overmix!
BAKE Pour the cheesecake batter into the crust, place on a baking sheet. Bake at 350°F until firm at the edges but slightly jiggly in the middle, like jello.
Allow to fully cool in the pan, then place in the fridge for 4-5 hours. Top with whipped cream and spices.
I loved everything about this Pumpkin Cheesecake! It was the perfect balance and blend of flavors and texture.
Patricia