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This creamy and decadent Pumpkin Spice Cheesecake is one of our favorite desserts to enjoy on a fall day. The crust, made with our [Soft Baked Pumpkin Spice cookies](/content/products/soft-baked-pumpkin-spice-cookies?_pos=1&_sid=8bffeb982&_ss=r "Soft Baked Pumpkin Spice Cookies"/index.html), adds a delicious fall flair to a classic dessert. Don’t expect any leftovers!

P.S If you love our Limited Edition Pumpkin Spice cookies, we promise you will fall head over heels for this recipe.

## Pumpkin Spice Cheesecake

Ingredients for the Pumpkin Spice filling:

- 4 8-ounce packages of cream cheese\*
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs\*
- 1 can (15 oz.) pure pumpkin puree
- 1/3 cup heavy cream\*
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- Ingredients for the crust:
- 2 cups graham cracker crumbs
- 6 Partake Soft Baked Pumpkin Spice Cookies
- 6 tablespoons unsalted butter, melted\*
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice

Ingredients for toppings (optional):

- Whipped cream\*
- A box of Soft Baked Pumpkin Spice cookies \[Link to pumpkin spice page\]
- \*Non-dairy versions of these ingredients are a great substitute to make this recipe dairy-free or vegan.

Instructions:

01. Preheat oven to 350°F.
02. Cover the bottom of a 9-inch pan with foil and spray lightly with non-stick cooking spray.
03. For the crust, crumble and combine graham cracker crumbs & cookies in a bowl. Then add the butter, granulated sugar, and pumpkin pie spice. Press mixture into the bottom of the pan at least 1 inch in height.
04. Bake for 7 to 8 minutes. Be sure to cool the crust for at least 10 minutes.
05. While the crust is resting, combine cream cheese, granulated sugar, and brown sugar until fluffy (approx. 3 minutes). Add in eggs, pumpkin puree, heavy cream, vanilla, and pumpkin pie spice and mix until well combined. (We suggest using an electric mixer.)
06. Pour batter into the prepared cooled-down crust.
07. Proceed to bake at 350°F for 60 minutes.
08. Remove the cheesecake from the oven and let rest for 20 - 25 minutes. Once the cake is completely cooled, place it into the refrigerator for at least 5-6 hours.
09. Once the cheesecake is completely cool and cold to the touch, add peaks of whipped cream and our Soft Baked Pumpkin Spice cookies for decoration.
10. Enjoy!

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