Pumpkin Cheesecake

This Pumpkin Cheesecake recipe showed up in the Washington Post, I made it almost as described (used hand mixer since I don't have a stand mixer).

My big variation was using powdered swerve sweetner rather than sugar in the filling (no doubt the graham cracker crust still has sugar).

Had some cardamom pods I cracked open to get the seeds and ground them up to get the ground cardamom. Likewise I had some cassia bark I ground up to get the ground cinnamon. The ground ginger I bought.

I'm leaving off the candy pumpkins :-).

It is currently in the fridge waiting to be sliced tomorrow.

The filling I licked off the back of the spoon was certainly very tasty, so I expect a whole piece of cheesecake will be just as good.