It’s almost autumn, which is my favorite time of the year. Pumpkin is the best flavor in the world, so most of these recipes will include pumpkin in some form. I hope you enjoy these fall desserts that I love so much!
This recipe combines my two favorite things: Snickers bars and cream cheese! This is one of my favorite fall desserts to make because you can use the candy bars you get for Halloween to make this amazing dessert!
Ingredients:
4 ounces of Philadelphia cream cheese, softened
1 tablespoon of milk
1 tub of Cool Whip whipped topping, thawed, divided
1 chocolate coated caramel-peanut nougat bar, finely chopped
1 1/2 cups of cold milk
2 packages of Jell-o instant chocolate pudding
1 Oreo pie crust
Steps:
1.Mix cream cheese and 1 tablespoon of milk in a large bowl with wire whisk until well blended. Add 1 1/2 cups of the whipped topping and chopped candy bar, stir gently.
2. Pour 1 1/2 cups of cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick.
3. Gently stir in 2 cups of the remaining whipped topping. Spread half of the pudding mixture onto bottom of the crust. Cover with the cream cheese mixture. Top with remaining pudding mixture.
4. Refrigerate for four hours, or until set. Garnish with remaining whipped topping. Store the leftover pie in the refrigerator.
Apple picking is my favorite thing to do, and my favorite apple thing to make is apple cider. This is one of the fall desserts that you can use cider for to make it. You will love this dessert as much as I do, maybe even more than me!
Ingredients:
1 1/2 cups of butter, softened
3 cups of sugar
6 large eggs
3 cups of all-purpose flour
1 teaspoon of apple pie spice
1/2 teaspoon of baking powder
1/4 teaspoon of table salt
1/4 teaspoon of ground cloves
1 cup of apple cider
1 teaspoon of vanilla extract
6 5×3-inch disposable aluminum foil loaf pans
Vegetable cooking spray
Streusel topping
Steps:
1.Preheat the over to 325 degrees. Beat the butter at a medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs one at a time and beat until just blended after each addition.
2. Stir together the flour, apple pie spice, baking powder, salt, and the cloves. Gradually add the flour mixture to the butter mixture, alternating with the apple cider, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition. Stir in the vanilla next.
3. Lightly grease the disposable loaf pans with cooking spray. Pour batter into the prepared pans, and place them on a baking sheet. For Streusel-topped cakes, sprinkle about 2 tablespoons of the streusel topping over batter in each pan.
4. To make the Streusel topping: Stir together 3/4 of a cup of all-purpose flour, 1/2 cup of chopped pecans, 1/4 cup of melted butter, 2 tablespoons of sugar, 1 teaspoon of apple pie spice, and 1/8 teaspoon of table salt. Let it stand for 30 minutes or until firm. Crumble into small pieces.
5. Bake the cakes at 325 for 40 to 50 minutes. Or until a toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, remove from the pans and place on the wire racks, and cool completely, about an hour. Enjoy!
Caramel and pumpkin always go really great together, but this dessert makes them taste even better together. This is one of my favorite fall desserts because the pecans make the caramel flavor stand out even more. You’ll love it!
Ingredients:
4 large eggs
2 15-oz cans of pumpkin
1 1/2 cups of milk
1 cup of half and half
1 cup of granulated sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/2 teaspoon of vanilla extract
1 12-oz French bread loaf, cut into 1-inch pieces, about 10 cups
Caramel-Pecan sauce ingredients:
1 cup of pecans, chopped
1 cup of firmly packed light brown sugar
1/2 cup of butter
1 tablespoon of light corn syrup
1 teaspoon of vanilla extract
Steps:
1.Prepare Bread Puddings: Whisk together eggs and the next 8 ingredients, down to the vanilla extract, in a large bowl until well blended. Add the bread pieces, stirring to thoroughly coat. Cover with plastic wrap and cool for 8 to 24 hours.
2. Preheat the over to 350 degrees. Spoon bread mixture into 11 6-oz lightly greased ramekins. (Ramekins will be completely full, and the mixture will mound slightly.) Place on an aluminum foil-lined jelly roll pan. Than bake at 350 degrees for 50 minutes, shielding with foil after 30 minutes.
3. During the last 15 minutes of baking, prepare the caramel-pecan sauce: Heat the pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat, stir in vanilla and pecans.
4. Remove bread puddings from the oven, drizzle with Caramel-Pecan sauce. Bake for 5 minutes, or until the sauce is thoroughly heated and begins to bubble. Take it out of the oven and let it cool before enjoying the bread puddings!
Cupcakes are an easy to make dessert, and they go really nicely with anything. Pumpkin and cream cheese go perfect together, so this is one of my favorite fall desserts to make. You can even add a candy pumpkin to the top of the cupcake, to make it even more fall-like.
Ingredients:
1 cup of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1 1/2 teaspoons of pumpkin pie spice
1/2 cup of canola or vegetable oil
2 large eggs
3/4 cup of packed light or dark brown sugar
1 cup of canned pumpkin puree
1 teaspoon of pure vanilla extract
Cream Cheese Frosting
8-oz block of cream cheese, softened to room temperature
1/2 of unsalted butter, softened to room temperature
3 cups of confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon of pure vanilla extract
1/8 teaspoon of salt
Steps:
1.Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl and set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
3. Pour or spoon the batter into the liners, fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar, vanilla and salt together. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar.
5. Frost the cooled cupcakes however you like. Store leftovers in the refrigerator for up to 5 days.
Sweet potatoes are my favorite vegetable, so I had to give this recipe a try. The pumpkin flavor mixed with the sweet potato make the perfect pair. This is now one of my favorite fall desserts to make for my family.
Ingredients:
1 15-oz canned pumpkin puree, about 2 cups fresh roasted mashed pumpkin
2 cups fresh roasted or boiled, peeled and mashed sweet potatoes
1 1/2 cups of sugar
1/2 teaspoon of salt
2 teaspoons of cinnamon
2 tablespoons of pumpkin pie spice
4 large eggs
2 12-oz cans of evaporated milk
Steps:
1.Prepare the pumpkin and sweet potatoes ahead of time as necessary. Prepare two single crust unbaked pie shells, nine or ten inch pies. Nine inch will be almost overfilled or the ten inch will be just under the top of the crust.
2. Preheat the oven to 425 degrees. Mix the sugar and spices together in a small bowl and set aside. Beat eggs in a large bowl with an electric mixer. Add in sweet potato and pumpkin and sugar spice mixture, beating after each addition. Continue beating while gradually adding the evaporated milk.
3. Pour into the pie shells. Bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let it cool and then enjoy!
Lemon and apples do not sound like they’ll go nicely together, but they do taste really nice. I like this recipe because the glaze makes the apple fritters taste even better. This has always been one of my favorite fall desserts, and I hope it will be yours, too!
Ingredients:
3-4 cups of apples, diced, about 2-3 apples, peeled and cut into bite-size pieces (granny smith or honeycrisp)
1 tablespoon of lemon juice
1 1/4 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
2 teaspoons of baking powder
A pinch of nutmeg
A pinch of ground ginger
1 tablespoon of granulated sugar
2 large eggs
1/3 cup of milk
1 tablespoon of melted butter
1 teaspoon of vanilla extract
Vegetable oil for frying
Glaze
1 cups of confectioners’ sugar
1/2 teaspoon of vanilla extract
2-5 teaspoons of milk or water
Steps:
1.Dice your apples. Place them in a bowl and add lemon juice. This will prevent the apples from browning. In a large bowl, whisk eggs. Add in milk, cooled melted butter, and vanilla. Whisk together with a fork until it is all combined.
2. In another medium sized bowl, combine the flour, sugar, baking powder, cinnamon, salt, nutmeg, and ground ginger. Add dry ingredients to the wet ingredients, and mix until a loose dough ball is formed. Fold in the apples.
3. Fill a frying pan or a sauce pan with about 3-4 cups of oil or so that you have about 3-4 inches of oil in your pan. Heat oil over medium heat until the oil reaches 375 degrees with a candy thermometer.
4. Use a measuring cup to drop the batter into the oil, 1/4 cup or 1/3 cup. Fry until the outside is golden brown. Flip and fry the other side until it is golden brown, for a total of 4-5 minutes. You’ll know they’re done if a toothpick inserted in the center comes out clean. The frying time will depend on the size of your fritter.
5. Use a slotted spoon to transfer the fritters to a paper towel-lined cooling rack and let them cool. Repeat with the rest of the batter.
6. To make the glaze: In a small bowl, combine the sugar, vanilla, and 2 teaspoons of milk or water. Add more milk, one teaspoon at a time, until you have the consistency that you want. Drizzle the glaze over the cooled fritters. Let them dry for a few minutes before you eat them.
Now we’re getting to the pumpkin part of this article. I love everything pumpkin flavored so much. And I can’t wait to make to start making some of these. This recipe might become one of my favorite fall desserts.
Ingredients:
3/4 cup of all-purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1 cup of granulated sugar
3 large eggs
2/3 cups of canned pumpkin
1 teaspoon of vanilla extract
Filling:
8 ounces of cream cheese, softened
2 tablespoons of butter, softened
1 teaspoon of vanilla extract
1 cup of powdered sugar, plus more for dusting
Steps:
1.Preheat the oven to 350 degrees. Line a jelly roll pan, 15×10 inches, with parchment paper, leaving about an inch of extra paper on both of the long sides, so you can easily remove the roll from the pan.
2. In a large bowl, whisk together the flour, salt, baking soda, and cinnamon. In a separate bowl, mix the eggs, sugar, vanilla, and pumpkin until smooth. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
3. Bake for 14-15 minutes, until a toothpick inserted in the center comes out clean. Immediately lift the parchment paper and the cake out of the pan and onto a flat, heat-safe surface.
4. While the cake is hot, starting at one of the short ends, use your hands to gently roll the cake, and parchment paper, all the way up. Allow it to cool completely, on top of a wire cooling rack.
5. While the cake roll is cooling, mix the cream cheese, butter, powdered sugar and vanilla together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled, unroll it very carefully. Gently smooth the filling in an even layer over the cake. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least an hour before serving.
6. Dust the top with powdered sugar. You can use a spoon or your fingers to dust it. Cut the roll into slices and serve it. Store the leftovers in the refrigerator for up to three days.
My brother’s favorite type of cake is carrot cake, but I’ve never made one before. Carrot cakes taste really good, especially when you use real carrots in them. The carrots bring out the flavor of these fall desserts.
Ingredients:
2 cups of all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of fine sea salt
1 1/2 teaspoons of ground cinnamon
1 1/4 cups of vegetable oil or canola oil
1 cup of granulated sugar
1 cup of lightly packed brown sugar
1 teaspoon of vanilla extract
4 large eggs
3 cups of grated and peeled carrots, 5 to 6 medium carrots
1 cups of coarsely chopped pecans
1/2 cup of raisins
Creamy Frosting:
8 ounces of cream cheese, at room temperature
1 1/4 cups of powdered sugar
1/3 cup of heavy whipping cream
1/2 cup of coarsely chopped pecans, for topping
Steps:
1.Make the Batter: Preheat the oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom with parchment paper. Then grease the top of the paper.
2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
3. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl. Then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
4. Bake the Cake: Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake, it comes out clean, about 35 to 45 minutes.
5. Cool the cakes in the pans for 15 minutes, then turn them out onto cooling racks, peel off the parchment paper, and cool completely. If a cake is stuck to the bottom of the pan, leave the pan upside down and let it fall out on its own.
6. Make the Frosting: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, about 1/4 of a cup at a time, until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill, covered, until you’re ready to frost the cake.
7. When the cake layers are completely cooled, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with the remaining frosting, leaving the sides unfrosted. Scatter the pecans on the top.
Apple cobbler is really good. I love the flavor of the apples with the pumpkin pie spices. They bring each other out and those are the two flavors of the fall. I hope you love these fall desserts as much as I do!
Ingredients:
4-6 large honeycrisp apples, peeled, cored, and thinly sliced
1 lemon
3/4 cup of all-purpose flour
1/2 cup of brown sugar
1/2 cup of granulated sugar
1 teaspoon of pumpkin pie spice
1/2 cup of cold butter, one cube
Steps:
1. Preheat the oven to 350 degrees.
2. Add apple slices to a 9×9 baking dish. Cut the lemon in half and squeeze the juice over the apples. Toss the apples to evenly coat.
3. In a medium size bowl, combine flour, sugars, and spices. Add cold butter and use a pastry blender to work the butter into the dry ingredients, cutting it into small pieces. You want the mixture to be crumbly with little to no dry ingredients that haven’t touched the butter. Sprinkle all of the topping over the apples evenly.
4. Cover with aluminum foil and cook in the preheated oven for 40 minutes. Remove the foil and allow to continue cooking until the topping is crisp, about 10-20 additional minutes. Serve warm with vanilla ice cream and enjoy!
Brownies are the best desserts in the world. I love all kinds of brownies. I have not tried these pumpkin ones yet, but I’m sure they’ll be the best brownie yet. These fall desserts will be the best thing you’ve ever tried, I guarantee it.
Ingredients:
3/4 of a cup of all-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3/4 of a cup of butter, melted
1 1/2 cups of white sugar
2 teaspoons of vanilla extract
3 eggs
1/4 cup of cocoa powder
1/2 cup of semi sweet chocolate chips
1/2 cup of pumpkin puree
1/2 cup of chopped walnuts
3/4 of a teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
Steps:
1. Preheat the oven to 350 degrees. Grease an 8×8 inch baking pan. In a bowl, stir together the flour, baking powder, and salt.
2. In a separate bowl, stir together the melted butter, sugar, and vanilla. Using a spoon, mix in the eggs, one egg at a time. Gradually stir in your flour mixture, and divide your batter evenly among two separate bowls.
3. Stir in cocoa powder and chocolate chips to one bowl of batter. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the 8×8 baking pan. Spread 1/2 of the pumpkin batter on top of that. Add dollops of each of the remaining batters on top, making it easy to swirl the top of the cake. Then drag a kitchen knife through the dollops to create a swirled top.
5. Bake at 350 degrees for 45-48 minutes. Let it cool and then enjoy!
Snickerdoodles are really good cookies, and cobbler is a really good dessert that includes fruit. That makes this a really good dessert to try, if you like snickerdoodles and fruit. This is one of the most fall desserts you can make.
Ingredients:
6 tablespoons of butter
1 1/2 cups of all-purpose flour
1 1/2 cups of sugar
3/4 cup of milk
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1 1/2 cups of packed light brown sugar
1 1/2 cups of hot water
Steps:
1. Preheat the oven to 350 degrees. Melt butter in a 9×13-inch pan.
2. In a mixing bowl, combine flour, sugar, milk, vanilla extract, and cinnamon. Stir to combine, but do not over-mix.
3. Pour the batter over the melted butter. Sprinkle the brown sugar over the top of the batter.
4. Carefully pour the hot water over the butter and batter. Do not mix it. Cook for 30-35 minutes, until golden brown. Let cool and then serve. Enjoy!
This dessert is basically pumpkin bread, only you make it with apples instead of pumpkin. It’s a really good food if you like fall desserts because it is the perfect combination of all fall related foods in one bread.
Ingredients:
1/2 cup of softened butter, 1 cube
1 cup of granulated sugar
2 large eggs
1/2 cup of milk
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1/2 teaspoon of salt
1 teaspoon of baking powder
1 1/2 cups of diced, peeled green apple
1/2 cup of chopped walnuts or pecans
Topping:
5 tablespoons of cold butter
1/3 cup of flour
2 tablespoons of granulated sugar
2 tablespoons of brown sugar
2 teaspoons of ground cinnamon
Glaze:
1 tablespoon of melted butter
1/2 cup of powdered sugar
1 tablespoon of milk
1/4 teaspoon of vanilla extract
Steps:
1. Preheat the oven to 350 degrees. Line a bread pan with parchment paper or spray with nonstick cooking spray.
2. Cream butter and sugar in a mixing bowl. Add in eggs, milk, and vanilla, and stir to incorporate. Mix in flour, salt, and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
3. Make the Topping: Combine all ingredients and mix with a fork or pastry mixer until crumbly. Sprinkle it over the batter in the pan.
4. Bake for 55-60 minutes, until toothpick inserted in the center comes out clean.
5. Let it cool, and then remove it from the pan. Whisk the glaze ingredients together until smooth and drizzle over the top of the bread. Slice and serve.
6. Store the leftovers in an airtight container, for up to three days.
As I said earlier in this article, cream cheese and pumpkin are my two favorite things, so this dessert was one I needed to try. I just love the flavors combined, which makes this one of the best fall desserts to try this season.
Ingredients:
1/2 cup of butter
1 cup of sugar
1 cup of canned pumpkin
2 eggs
4 teaspoons of baking powder
1 teaspoon of salt
2 1/2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ginger
2 cups of flour
1 cup of chopped walnuts or pecans
Cream Cheese Frosting:
1 pound (4 cups) of powdered sugar
1/2 cup of butter
8 ounces of cream cheese
3 teaspoons of vanilla
Steps:
1.In a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and pumpkin and mix well.
2. Sift flour, baking powder, salt and spices together, and fold into the cookie batter. Mix until well blended.
3. Drop a spoonful of the cookie batter onto a cookie sheet, and flatten slightly with a spoon. Bake in a 350 degree oven for approximately 12 minutes.
4. Allow to cool. Then frost with the cream cheese frosting.
5. To Make Frosting: Beat cream cheese, vanilla, and butter in mixer until blended. Add the powdered sugar, one cup at a time, and continue to mix until sugar in incorporated.
6. Sprinkle cinnamon over the frosting once the cookies are decorated. Enjoy!
Doughnuts are more like a breakfast, but you can definitely eat these for dessert as well. They are made from the same batter as you would make a cake from, so they are basically the same. This is one of my favorite fall desserts to have.
Ingredients:
Cooking spray to grease the doughnut pan
2 cups of all-purpose flour
1/2 cup of dark brown sugar
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of pumpkin spice mix
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1 cup of pumpkin puree
2 large eggs
1/4 cup of whole milk
1/4 of unsalted butter, melted and cooled
Maple Glaze
1 1/2 cups of confectioners’ sugar
1/4 cup of unsalted butter, melted and cooled
2 tablespoons of 100% pure maple syrup
2-3 tablespoons of water
1 teaspoon of pure vanilla extract
Sugar-Pumpkin Spice Coating
1 cup of sugar
1 teaspoon of pumpkin spice mix
2 tablespoons of unsalted butter, in a separate bowl
Steps:
1. Preheat the oven to 325 degrees. Spray a doughnut pan with cooking spray.
2. In a large mixing bowl, mix the all-purpose flour, brown sugar, baking powder, pumpkin spice mix, salt and baking soda until evenly combined.
3. Add the pumpkin puree, 2 eggs, whole milk, and unsalted butter. Stir until combined, do not over mix. Spoon into the doughnut pan.
4. Bake for 8-11 minutes in the oven. When the doughnuts are ready, they should spring back when touched. Then make the maple glaze.
5. In a medium bowl, mix the confectioners’ sugar, unsalted butter, maple syrup, water and vanilla extract until combined. Hold the doughnut upside down and dip the top into the glaze. Let the excess drip off and put on a cooling rack to set.
6. Then make the coating. In a small-medium mixing bowl, mix sugar and pumpkin spice mix until combined. Melt the butter in the microwave at 20 second intervals until melted. Using a pastry brush, brush the cooled doughnuts with the butter and toss in the sugar-pumpkin spice mixture until the doughnut is coated.
7. The doughnuts are best when served right away. But they can be stored in an airtight container in the refrigerator for up to two days.
I love the flavors of cheesecake. I don’t know why, but they always taste so good. I’ve never tried this one before, but it will probably be my favorite when I eat it. I hope you’ll like these fall desserts as much as I will.
Ingredients:
1 1/2 cups of graham cracker crumbs from about 12 whole graham crackers
6 tablespoons, about 3/4 of a stick of butter, melted
1 tablespoon of sugar
1/2 teaspoon of cinnamon
The Filling:
24 ounces of cream cheese, room temperature
1 1/2 cups of packed light brown sugar
15-oz can of pumpkin pie mix
4 large eggs
1/4 cup of sour cream
2 tablespoons of all-purpose flour
2 teaspoons of pumpkin spice mix
1/4 teaspoon of salt
1 tablespoon of pure vanilla extract
Toppings:
1 cup of cold heavy cream beat with 1 tablespoon of sugar and 1/2 teaspoon of vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce
Steps:
1. Make the Crust: Preheat the oven to 350 degrees. Pulse the graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups of graham cracker crumbs, 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, and 6 tablespoons of melted butter. Transfer into a 9-inch springform pan with 3 inch tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2 inch up the sides of the pan. Bake at 350 degrees for about 8 minutes. Remove from the oven and cool to room temperature.
3. Make the Filling: In the bowl of a stand mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups of brown sugar on medium speed until light and fluffy without lumps, about 5 minutes. Scrape down the sides of the bowl once to make sure you don’t have chunks of cream cheese.
4. In a separate bowl, using a whisk, stir together 15-oz pumpkin pie mix, 4 large eggs, 1/4 cup of sour cream, 2 tablespoons of flour, 2 teaspoons of pumpkin pie spice, 1/4 teaspoon of salt, and 1 tablespoon of vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling, and continue mixing on low speed just until well combined, scraping down the sides of the bowl as needed.
5. Transfer the filling into the pre-baked crust and bake on the middle rack at 350 for 1 hour. Turn off the heat, prop the oven door open a little, and let the cheesecake stay in the oven for another 45 minutes. Then remove it from the oven and let it cool to room temperature before covering it with plastic wrap and refrigerating. Serve when fully chilled, at least 4 hours in the refrigerator, or overnight.
6. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add the desired toppings and serve.
7. Freeze the mixing bowl for 10 minutes before you start making the whipped cream. In a cold mixing bowl, add 1 cup of cold heavy whipping cream, 1 tablespoon of sugar and 1/2 teaspoon of vanilla. Beat on high speed until fluffy and spreadable. Do not over-beat or it will become too buttery. It should take less than 2 minutes to make the whipped cream.
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