Pumpkin Cheese cake with Cinnamon Whip Cream

This was my makeup cake for Justin's Birthday because the red velvet cake I attempted didn't work out. However, it wasn't completely my fault. My sisters friend who is a pastry chef gave us the recipe and we followed it exactly. I think she messed up the amounts because tasted like flour and nothing else. YUCK. Needless to say we threw it out and I took him to a yummy sushi dinner with Green Tea ice cream (his fav) His other favorite is cheese cake. Thus, my first cheese cake ever ~ Pumpkin cheese cake. Justin said that it was the best thing I have ever made him and it was better then the Sara Lee one's. SCORE!!!

Recipe courtesy of Paula Deen

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

For the whip cream I found a recipe for Cinnamon Whip cream. I have never had it before but it was soooo delicious and EASY!!

Cinnamon Whip Cream

• 1 cup heavy cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Yield: 1 1/2 to 2 cups

Give thanks to the LORD, for he is good; his love endures forever.

1 Chronicles 16:34