Pumpkin Balsamic Cheesecake

Preheat the oven to 325° F and line the bottom of a 9” springform pan with parchment paper. Set aside.

To make the crust, combine all ingredients in a large bowl and stir until everything is moistened. Transfer to the prepared pan and press into a firm, even layer along the bottom and slightly up the sides of the pan.

In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and granulated sugar. Mix on medium high speed until smooth and fluffy. Decrease the mixer speed to low and add the eggs one at a time, mixing completely after each addition. Scrape down the sides of the bowl.

Add the spices, pumpkin puree, heavy cream, and vanilla. Mix until the batter is very smooth and well-combined. With the mixer running, stream in the extra virgin olive oil.

Remove the bowl from the mixer and stir with a rubber spatula to ensure that there are no clumps. Pour the batter into the prepared pan.

Drizzle balsamic vinegar over the top of the cheesecake and use a knife or skewer to create a spider-like design on the top of the cheesecake.

Bake for 1 hour and 15 minutes, or until cheesecake is mostly set, with only a slight jiggle in the center. Turn the oven off and crack the door. Let the cheesecake cool to room temperature.

When the cheesecake has cooled, wrap it tightly in plastic wrap and transfer to the refrigerator. Chill overnight, or for at least 12 hours before serving.