This recipe has been adapted from Sara Wiseman’s Pumpkin Spice Cheesecake recipe from Green Bar.
If you don’t have a high watt blender like a Vitamix or a Blendtec you may need to puree the filling for this recipe in 3 batches to get it smooth enough.
If kept in the freezer, let stand on the counter for 10 minutes before serving. Will keep in the fridge for up to 2 weeks. Will keep in the freezer for up to a month.