No-Bake Pumpkin Ombre Cheesecake

To make the pumpkin spice, simply mix all the ingredients together in a small mixing bowl.

Begin by lining the bottom of an 8” spring form pan with baking paper. Set aside.
To make the crust, add the graham crackers, pecans and pumpkin spice to a food processor. Pulse until they form crumbs.
Combine the crumbs with the melted butter and mix together until well combined.
Press the crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set in the refrigerator to firm.

Bring a steamer pot filled halfway with water to a gentle boil. Add the pumpkin and steam for 20 minutes. Allow to cool for 20 minutes before adding to a food processor with cream and process until smooth. Run through a sieve into a mixing bowl.

Add water and gelatin to a small mixing bowl and mix using a fork until well combined. Set aside to bloom for 5 minutes before microwaving for 30 seconds.
Add the puree back to the food processor along with the pumpkin spice, powdered sugar, cream cheese, vanilla extract and thickened cream, process until smooth. Make sure you stop and scrape down the bowl at least once.
Add the melted gelatin and process until smooth and well combine. Split the mixture into 4 bowls.
Add 3 drops of orange food gel into one bowl and mix using a spoon until evenly coloured. Colour the next bowl with 2 drops orange food gel and repeat. Colour the third bowl with 1 drop orange food gel.
Pour the darkest shade of orange cheesecake into the pan with the crust. Chill for 20 minutes and allow to set. Add the second shade of orange cheesecake and repeat with the remaining cheesecake filling allowing each to set before adding the next layer.

Add all ingredients into a large mixing bowl. Use an electric hand mixer to whip to stiff peaks.
Fit the end of a piping bag with a Wilton 6B piping tip.Frost swirls of the cream on top and then finish by adding pumpkin fondant candy on top.