Preheat oven to 350° F. Grease an 9" springform pan (see note). Set aside.
In a small bowl, combine the dry ingredients (flour, cinnamon, and salt). Set aside.
In a large bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Mix until thoroughly combined.
Add the dry ingredients and stir until just combined. Scrape mixture into the prepared pan.
Smooth the mixture evenly into the pan. Bake 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely on a wire rack.
In the bowl of a stand mixer, combine cream cheese, sugar, and brown sugar. Beat until smooth.
Add pumpkin, vanilla extract, and spices and mix until incorporated.
In a second mixer bowl, beat the cream with the whisk attachment. Gradually add the sugar. Beat to stiff peaks
Fold the whipped cream gently into the pumpkin mixture, taking care to not deflate the mixture. Continue folding until no streaks remain.
Dollop the pumpkin cheesecake mixture on top of the cooled crust, smoothing the top. Place the cheesecake in the refrigerator to chill for at least 4 hours.
For Whipped Cream:
Place cold heavy cream, powdered sugar, and cinnamon in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
After it has chilled, top the cheesecake with the cinnamon whipped cream.Enjoy!
Note on springform pan: You can use a standard 9" springform pan (like this one [here]), but I LOVE my "push pan." This pan's bottom has a silicone seal that's waterproof. Nothing will drip out of your pan during baking and burn in your oven, and when you have a recipe requiring a water bath, you can just set the pan right down in the water with no leaking! If you're interested in one for yourself, you can find one [here].
Cinnamon Pumpkin Cheesecake https://livetosweet.com/2020/11/05/cinnamon-pumpkin-cheesecake/ November 5, 2020