Pumpkin Cheesecake with Cinnamon Whipped Cream

     Last night I spent HOURS in my kitchen, but it all ended up being worth it. I've never made cheesecake before, but after seeing this recipe with gingersnap crust, I had to try it. Of course, I was so nervous about messing up so it took me forever to make it. After seeing that it was a Neely recipe, I was a little hesitant (my roommates were much more so), but I couldn't get over how good the crust would be. It definitely takes a while to make, but if you love pumpkin (who doesn't?!) and cheesecake then I suggest you try it...

A few tips: 

     I baked the cheesecake a little less than the recommended time because the springform pan that I used was smaller than what the recipe called for. For the cinnamon whipped cream (which is amazing, by the way, and totally necessary for the full effect), make sure that you don't beat it too long. I had this problem and it ended up being much heavier than whipped cream - almost like butter - but still delicious. 

Gingersnaps mixed with butter

Make sure that you wrap the pan really well with foil! (Excuse our dirty oven!)

     I've become obsessed with anything pumpkin so I'm sure there will be a few more recipes in the near future to make sure that we all never want to see a can of pumpkin again!