Autumn Leaves Pumpkin Basque Cheesecake

Cheesecake Filling Ingredients

• 3 bricks cream cheese, room temperature 
• 1 sachet or 2 tsp loose Autumn Leaves (if using a sachet, gently tear the material open and set tea leaves aside, discarding sachet)
• 1 cup pumpkin puree 
• ¾ cup sour cream, room temperature 
• 1 cup sugar 
• 3 eggs, room temperature 
• 3 egg yolks, room temperature 

Directions

1. Preheat the oven to 450 degrees. Line a 6x6 inch round cake pan with a wrinkled parchment paper. Spray with cooking spray and set aside. 
2. In a powerful blender, blend the cream cheese, Autumn Leaves loose tea, pumpkin puree and sour cream together on high for around 2-3 minutes until the tea leaves start to look like pepper. Add in the sugar, eggs, and egg yolks and blend again just until combined. 
3. Pour into the prepared pan and place in the oven for 25-30 minutes, until the top is burnt and splotchy brown. 
4. Let cool on the counter until room temperature, about 2 hours then place in the fridge to cool overnight until chilled. 
5. Enjoy.