A creamy pumpkin cheesecake on a brown sugar and almond cookie crust.
This cheesecake is pumpkin goodness! Yum! It's like pumpkin pie, but even better! The crust is amazing – the brown sugar adds a graham cracker – like flavor that's delicious!
Prep 30 min · Cook 1 hr 15 min · Total 5 hr 30 min
Preheat oven to 350º.
Place shortbread cookies in a ziploc bag. Using a rolling pin smash the bag of cookies into fine crumbs. Pour crumbs into a 9-inch springform pan. Add almond flour, brown sugar, and cinnamon to the crumbs and mix well. Pour melted butter over the mixture and stir until combined. Press down flat into the pan and set aside.
In a large stand mixer beat the cream cheese until smooth. Add sugar and pumpkin and mix until combined. Add eggs one and a time, beating until each is incorporated before adding the next. Add the rest of the ingredients and beat together until well combined.
Pour into crust and spread out evenly. Bake at 350º for 1 hour. Remove from oven and let sit for 15 minutes.
Cover and refrigerate for at least 4 hours.
