Serves: 10-12

​Prep time: 20 Minutes

Bake time: 1 Hour and 10 Minutes

Ingredients

• 4 - 8oz package cream cheese, room temperature

• 5 eggs + 1 egg yolk

• 1-1/3 cup granulated sugar

• 1-3/4 cups heavy cream

• 1 teaspoon vanilla extract

• 6 tablespoons cornstarch

• 1/4 teaspoon salt

• 1 teaspoon pumpkin pie spice

• 1 teaspoon cinnamon

• 1 cup pumpkin puree

Directions:

1. In a bowl, whisk the heavy cream to stiff peaks. Place into a separate bowl and set aside.

   
   

2. Into the same bowl, whisk together the cream cheese and sugar for 2-3 minutes until smooth and creamy. Add the vanilla extract and whisk until combined.

   
   

3. Add the eggs one at a time and whisk after each addition.

   
   

4. Add in the pumpkin pie spice, salt, cinnamon and pumpkin puree. Sift in the cornstarch and mix everything together just until combined - do not over mix.

   
   

5. Split the whipped cream in 2 portions and gently fold into the batter.

   
   

6. Lightly grease a 10 inch springform pan and line with 2 sheets of parchment paper to create the crinkle effect.

   
   

7. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently down on the counter to remove any air bubbles. Place the pan on a baking sheet to prevent any messy spillage.

   
   

8. Preheat the oven to 400F and bake for 1 hour and 10 minutes. Let it sit at room temperature for 3 hours. Then chill in the fridge for 6-8 hours, or overnight before serving.

   
   

9. Run a knife under water and wipe with paper towel between each cut and slice.

   
   

10. Enjoy this delicious dessert!