Pumpkin Gingerbread Cheesecake (Crustless) #cheesecake #recipe #baking

Happy Monday! Did you have a nice weekend? My weekend was just the same as before and before. Busy for school food prep for the new week, house chores, catching up Chicago Fire, laundry, tending my plants and animals, and that was it. Routinity is boring most of the times. No wonder mothers, house wives, are often end up crazy...well maybe just me 😅 Last week I shared a pumpkin pie recipe and today I am sharing a pumpkin gingerbread cheesecake recipe, that actually using a leftover of the pumpkin pie batter. My pie plate wasn't big or deep, that I had about 1 1/4 c batter left. So I just added it to the cheesecake batter 😁 Leftover pumpkin pie batter (optional) 2-3 tbsp flour 2 eggs 1 1/4 c pumpkin puree 1 c dark brown sugar 1/4 c heavy whipping cream 1/2 tsp ginger powder 1/4 tsp each allspice and cinnamon powder 1 block of cream cheese