In a small pot, heat ½ cup of the heavy cream just to the boiling point. In small bowl, whisk 1 tablespoon sugar and gelatin together then whisk that mixture into hot cream until gelatin dissolves. Stir in reserved ½ cup cream and set aside to cool to room temperature. In a medium bowl, mix graham cracker crumbs, sugar and melted butter together until well blended. Press crumb mixture into bottom and up the sides of an 8-inch springform pan and set aside.
In mixing bowl, beat cream cheese until whipped. Add remaining sugar and beat until creamy. Beat in pumpkin, vanilla, and spices and beat on medium-high speed for 1 minute until whipped and smooth, scraping down sides of the bowl as needed. Stir in gelatin mixture.
Pour filling into prepared crust and smooth top with an offset spatula. Cover the cheesecake tightly in parchment wrap and chill a minimum of 4 hours until set.
Whip heavy cream until soft peaks form. Beat in organic powdered sugar and cinnamon until stiff. Do not overbeat. Use an offset spatula to spread over the top of the Pumpkin Cheesecake or use a piping bag and fluted tip of choice to decorate. Chill until ready to serve, 12 - 24 hours is the ideal amount of time to chill the filling to completely set.
To unmold, run a hot knife around the inside edge of the pan; then, gently release the springform pan from the cheesecake, Transfer cheesecake to a serving plate.
Recipes Using Organic Light Brown Raw Cane Sugar
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