Pumpkin Spice Cheesecake with Cinnamon Vanilla Whipped Cream and Cinnamon Sugar Twists

Celebrate the beautiful upcoming Fall weekend with this indulgent, light and airy NO BAKE Cheesecake. Super simple to whip up (pun intended) and keeps in the fridge for a few days. Some quick tips for this recipe:

1. Make sure your cream cheese is softened before mixing; otherwise it will be a bit clumpy.

2. Depending on how whipped you want the cheesecake, you can add more heavy cream as you go for a lighter texture or less for a more dense, richer cheesecake.

3. The Pie Crust Cinnamon Sugar Twists are best eaten as soon as they're done cooking. They will keep for 1-2 days in an airtight container though.

4. Assembling this is crazy easy! You can make it fancy and individually portion and layer the cheesecake and whipped cream or simply scoop into bowls and enjoy!

Pumpkin Spice Cheesecake: This yields 4 petite desserts

Ingredients:

1 package of Cream Cheese

1/2 Cup Confectionary sugar

1/2 Cup Pumpkin Purée

3 tbsp. Heavy Whipping Cream

1/4 tsp nutmeg

1/4 tsp ginger

1/2 tbsp Cinnamon

1. In a standing Mixer or a large bowl with a hand held mixer, put cream cheese, pumpkin, sugar and spices. Mix on medium low until just combined.

2. Slowly adding the heavy cream, Turn the mixer up to medium high speed so the ingredients begin to fluff and whip. This should take about 4-5 minutes.

3. Refrigerate until ready to eat.

Cinnamon Vanilla Whipped Cream

Ingredients:

1 1/2 Cups Heavy Whipping Cream

2 tsp. Real Vanilla Extract

1/4 tsp. Ground Cinnamon

1-2 Tbsp. Confectionary Sugar

Pinch of Salt

1. In a standing mixer or a large bowl with hand mixer, add the Heavy Cream, cinnamon, salt and vanilla and mix on medium until begins to thicken.

2. Sprinkle half of the confectionary sugar and mix. Taste to see if it is to your liking and if you prefer it sweeter; add the other half of the sugar.

3. Mix until stiff peaks form and fluffy.

Easy Pie Dough Cinnamon Sugar Sticks

Ingredients:

1 Pre-made Refrigerated Pie Dough Crust; thawed

3 tbsp Butter; melted

2 tbsp Sugar plus more for coating

1 tsp Cinnamon

1 egg

1. Preheat oven to 400 degrees.

2. Let dough thaw, and when it becomes pliable, roll out onto pastry board or lightly floured counter top.

3. Brush melted Butter all over and then generously sprinkle the Sugar and Cinnamon.

4. Fold in half to make a semi circle.

5. Cut into 1/2" strips.

6. Twist each strip and lay on parchment paper lined cookie sheet.

7. Mix the egg in a small bowl and brush the egg wash on each twist before baking and then sprinkle with more sugar.

8. Bake for 10-15 minutes or until golden.

Please comment here with your feedback and how you like this recipe. Share on my social media pages using #alliesfeast and I hope this becomes a Fall staple in your home!! It's perfect to make ahead for dinner parties or just as a special Treat Yo' Self dessert!

-Alexandra