First, preheat the oven to 325ºF.

Next, add the cream cheese to a large bowl and beat on low with an electric mixer until creamed.

Then, add pumpkin puree, cinnamon, ginger, nutmeg, maple syrup, brown sugar, and flour to the bowl and beat on low until smooth.

Finally, crack 1 egg into the bowl with the pumpkin filling. Separate the other egg yolk from the white, and add the egg white to the bowl with the pumpkin filling. Use the electric mixer to mix the eggs into the filling on the lowest speed. Only mix until eggs are just combined (careful not to over mix!).

Pour the pumpkin cream cheese mixture over the crust, making sure it’s evenly spread out.

Bake the cheesecake at 325ºF for around 45-55 minutes or until the center of the cheesecake is cooked and begins to crack.

Remove from the oven, let the cheesecake cool for at least 1 hour. Then place the cheesecake in the refrigerator for at least 2 hours (or until chilled) before cutting into the cheesecake.

Top with your whipped cream and enjoy.