Pumpkin cheesecake spice with cream cheese icing recipe

We are right in the middle of fall season and now is the perfect time for me to make all my delicious and comfort foods. This recipe is a burst of flavour. A perfect cheesecake delight with a twist of a pumpkin spice taste. It is perfect for a family gathering such as thanksgiving which is right around the corner for my American friends. They look intimidating to make but they are truly not. Simply follow my steps and see how easy it is to make these delights.

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1 1/4 cups of graham cracker crumbs
1 tsp of granulated sugar
1/4 cup of melted butter

4 pkg Cream cheese softened (room temperature)
1 1/2 cup granulated sugar
4 eggs (room temperature)
4 tbsp flour
2 tsp vanilla extract
1/2 cup sour cream (room temperature)
1 cup canned pumpkin puree (not pumpkin pie filling mix)
Cream cheese icing:
1/2 cup of softened butter (not melted)
1 Philadelphia cream cheese
1 cup of icing sugar sifted
2 tsp of vanille extract
Pumpkin pie spice:
3 tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves

Step 1
Heat oven at 350' F
Step 2
In a small bowl, combine graham crumbs, butter and sugar. Texture should resemble like wet sand.
  Step 3
Line a 13 X 9 baking pan with aluminium foil leaving the paper hanging on the sides.
 Step 4

Transfert the crust in your prepared pan and press firmly with a spoon. Bake in the oven 10-12 minutes or until the crust becomes golden brown. Let it cool.
Step 5
Reduce heat to 325'F
Step 6
Using an electric mixer, beat cream cheese and sugar together on medium speed. Reduce to low speed and add eggs one at the time and mix until it's completely smooth. Add vanilla extract, sour cream and flour. Poor half of the mixture over the cooled crust and spread evenly.
Step 7
With the other half of the batter add the pumpkin puree and pumpkin spice. ( if you can't  find pumpkin pie spice you can make it yourself, see recipe below). Stir until completely combined.
Step 8
pumpkin pie spice
In a small bowl mix together, ground cinnamon, ginger, nutmeg, allspice and cloves and you have yourself pumpkin pie spice. 
Step 9
 Pour the pumpkin layer on top of the pain cheesecake layer. Careful not to combine both layers. 
 Step 10
 Bake for 55-60 minutes or until the cheesecake has set. Turn off the oven and open the door slightly allowing the cheesecake to slowly cool down for about 1 hour.
 Step 11
  Refrigerate 4 hours or overnight.
Step 12
Remove the aluminium foil and cut your cake to square pieces.
Step 13
Pipe a rosette of cream cheese icing on top of each squares and sprinkle pumpkin pie spice. ** Cream cheese icing: Using an electric mixer on medium speed, beat butter until light and fluffy. Add cream cheese and vanilla extract.  Lower the speed and add the sifted icing sugar.**