How do you take a summer dessert and turn it into something perfect for fall? Add pumpkin, of course!

This pumpkin cheesecake features a swirled design on top, homemade whipped cream frosting that’s more stable than just whipped cream, and a graham cracker/ Biscoff crust.

Don’t worry if you don’t get the swirl down on the first attempt; I promise you the taste alone is impressive.

What you Need

Crust

• 5 tablespoons salted butter
• 3/4 cup crushed cinnamon graham crackers
• 3/4 cu crushed Biscoff cookies

Cake Batter

• 16 ounces (2 blocks) of cream cheese, softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

Frosting

• 4 ounces (1/2 block) cream cheese, softened
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream

Other

• Pecans (optional)

How you do It

1. Preheat oven to 350F.
2. Melt butter in microwave. Combine with crushed graham crackers and Biscoff cookies.
3. Press into spring form pan and bake for 10 minutes. Let cool.
4. While crust is cooling, begin to make the cake batter. Combine the cream cheese, sugar, and vanilla.
5. Going one at a time, mix in the eggs.
6. Remove a 1/2 cup of the batter and set aside.
7. For the rest of the batter, add in the canned pumpkin and the cinnamon and pumpkin pie spices.
8. Pour pumpkin batter over crust.
9. Take the plain cheesecake batter and dollop over the pumpkin batter.
10. Swirl together into desired patter.
11. Bake for 55-60 minutes. Cheesecake will be done when edges are firm but the center still jiggles (it will continue to cook once taken out of the oven).
12. Once cooked, cool for at least an hour.
13. While cooling, make the frosting by combining the cream cheese and powdered sugar. Ensure that the cream cheese is fully blended and that there are no clumps.
14. Mix in the heavy whipping cream.
15. When the cheesecake is fully cooled, begin to decorate. Pipe frosting along the edges.
16. If desired, press pecans atop the frosting.Look at the nice swirls on top! It’s not perfect, but it’s not bad, if I say so myself.You can even see it in the individual slices.I think it’s absolutely gorgeous and am thinking about serving this at Thanksgiving.What about you? Is this something you’d like to try for Thanksgiving? If not, whats your go-to Thanksgiving dessert? Let me know in the comments below!

Until next time,
Danielle