Pumpkin Swirl Cheesecake_Juniper Easterly

Because it is the Fall time, and we all seem to be obsessed with pumpkin spice and cheesecake I thought I would show you how to make a delicious mixture of the two!

Ingredients:

• 1 9-inch springform pan.
• 1 1/2 cups of graham cracker crumbs
• 1/3 cup coconut sugar
• 3 8oz packages of cream cheese
• 3 tablespoons of all-purpose flour
• 2 teaspoons of vanilla extract
• 1/2 cup of heavy whipping cream
• 1/2 cup of sour cream
• 3 large eggs
• 2 teaspoons of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoons of ground cloves
• 1/2 teaspoon of ground nutmeg
• 1 cup of pumpkin puree

Grease your 9-Springform pan. I dip a paper towel in butter and spread it across the pan.

Pre-heat your oven to 325 degrees f.

use something heavy to break apart your graham crackers into fairly even sized crumbs. Then measure out your 1 1/2 cups.

Now add the 1 and 1/2 cups of graham cracker crumbs, 1/3 cups of melted butter and 1/3 cups of coconut sugar into a large mixing bowl. Then mix them until they are fully combined.

Next you will pour the graham cracker mixture into the springform pan creating an even compact layer on the bottom and slightly coming up the sides, and then you will set this aside for later.

Now add your cream cheese (it is better to leave it out to soften) to a mixing bowl and whip it until it is light. You can use an electric mixer or do it by hand.

Now to your cream cheese you will add 1 1/2 cups of coconut sugar, then stir. Then you will add your flour, vanilla, sour cream, eggs (one at a time) and heavy cream then stir again until completely combined.

Now add half of this cheesecake mixture to the pan with the graham cracker crust.

With the other half of cheesecake mixture that you have left you will add the pumpkin puree, cinnamon, cloves and nutmeg. Then mix until combined.

Now add this second layer to the cheesecake and swirl the mixture to make a pretty design, don't over swirl or they will mix too much, and you will not see the swirl effect.

Now you will double layer aluminum foil over your cheesecake and place it on a baking sheet with water in it like the picture to keep the cake moist. You will bake for 50 minutes, then turn off the oven leaving the door closed for 20 minutes and then crack the door and let it rest again for 20 minutes. Once completely finished you will place the cake in the refrigerator for several hours, until set.

The final step will be slicing your beautiful cake optionally adding some whipped cream and a sprinkle of cinnamon and enjoying!