If you love pumpkin pie and cheesecake, here’s a recipe that combines both of those desserts into one delicious indulgence.

It’s from chef and TV star Steven Hodge of Temper Chocolate and Pastry in West Vancouver.

For this recipe, use a 10-inch freeform cake round.

Pumpkin pie cheesecake

Cookie crust 
1 cup cookie crumbs
1 tbs sugar 
2 tbs butter 

Melt butter and combine together and press down into base of pan. 
Par bake at 325 F (about 160 C) for 10 minutes. 
Bake at 210 F (about 100 C) for 50 minutes, then check to see if it is wobbly in the middle.
If it is, bake for another 5 minute interval until baked.

Cheesecake filling 
2 cups cream cheese 
1/2 cup sugar 
1 vanilla bean scraped 
2 large eggs 
1 large egg yolk 
1/4 cup cream 
2/3 cup pumpkin puree
1 tsp cinnamon 
¼ tsp nutmeg
1/8 tsp cloves 

Cream together the sugar and cream cheese, then add the vanilla bean until smooth.
Slowly add in eggs till incorporated.
Add in cream, puree, and spices. 
Strain through sieve and allow to sit in fridge for 24 hours. 
Pour into crust and bake for 45 mins at 200 F (about 93 C).