Pumpkin Cheesecake with Vanilla Whipped Cream and Glazed Spiced Pecans

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup sugar
• 1/2 cup pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon Maldon salt

1. Beat heavy cream with electric mixer until soft peaks form.
2. Add powdered sugar and vanilla and beat until stiff peaks form.
3. Transfer vanilla whipped cream to pastry bag fitted with large star tip.
4. Melt 1/4 cup sugar in small nonstick saucepan over medium heat.
5. Stir until completely melted, then add pecans and cinnamon and stir to coat.
6. Transfer glazed spiced pecans to a sheet of parchment and sprinkle with Maldon salt.
7. Let cool briefly, then chop with a sharp knife.

*Vanilla whipped cream and glazed spiced pecans can be prepped ahead.

Plan to take David's Cookies Pumpkin Cheesecake* out of the freezer to thaw briefly before serving.

Top each slice with piped vanilla whipped cream and a few glazed spiced pecans.

Enjoy!

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