Chef Ashely Turner
Ingredients
-Cream Cheese 3, 8 oz. packages
-Canned Pumpkin 1 cup canned pumpkin
-Sweetened Condensed Milk 1 can
-Vanilla Extract 1 Tbsp.
-Pumpkin Pie Spice 1 tsp.
-Ginger Cookies as needed
Cinnamon Whipped Cream:
Heavy Cream 1 cup
Powdered Sugar 3 Tbsp.
Ground Cinnamon ½ tsp.
Vanilla Extract 1 tsp.
**Or for a lighter version: Use low-Fat whipped topping (found in your groceries freezer) and add 1 tsp. of cinnamon to it.
Instructions
Bring cream cheese to room temperature (let sit on counter for 30 minutes), this will allow for smooth mixing.
Crush the cookies, set aside for later use. (Ziploc bag, and rolling pin method).
Once cream cheese is ready, using a standard mixer with the wire whisk attachment, beat cream cheese on medium-high until fluffy (about 10-20 seconds).
Add the canned pumpkin and continue mixing. Slowly add the sweetened condensed milk until fully incorporated into the cream cheese and pumpkin mixture.
Add vanilla extract and pumpkin pie spice.
Once the cheesecake ingredients have come together, refrigerate 4-6 hours or overnight, tightly covered with plastic wrap and foil. This will allow it to set up and become thick and rich.
Using a chilled bowl, beat the cream on high until stiff peaks almost form. Add powdered sugar, vanilla, and cinnamon.
Keep chilled, cover with plastic wrap or foil until ready for piping.
GARNISH: Dark Chocolate Leaves, Toasted Pecans
Modeling Chocolate: 7 oz. dark chocolate + ¼ cup light corn syrup
