1. Prepare and bake pumpkin cake:
2. Preheat oven to 375 degrees. Line 15 ½ “ x 10 ½” baking sheet with parchment paper. Spray pan and parchment with cooking spray. Sprinkle with toasted chopped pecans.
3. Sprinkle tea towel with confectioner’s sugar, set aside.
4. Beat eggs in large mixing bowl on high speed until eggs are thick and lemon colored 5 minutes.
5. Gradually beat in sugar and lemon juice.
6. Sift together flour, baking powder, salt and spices. Add to egg mixture.
7. On low speed add pumpkin puree and flour gradually, beat batter until smooth.
8. Pour batter onto parchment paper pecan lined baking pan. Spread to all edges of pan with spatula being careful not to uplift the pecans.
9. Bake 12 -15 minutes or till center is done. Remove from oven, immediately loosen edges and flip cake onto tea towel. Cut cake in half of 15 1/2’’ (7 ¾”)   Roll remaining cake side in tea towel like a jellyroll. Reserve for another dessert.
10. Place remaining cake half in freezer for 10 minutes, then using a 2 ½” round cookie cutter, cut out 6 rounds, wrap and freeze until ready to assemble.
11. Filling Instructions:
12. Whip 2 cups of heavy whipping cream in large mixing bowl with ½ cup confectioner’s sugar, beat on medium speed to soft peaks, add vanilla, beat on high until stiff peaks form. Divide whipped cream in half into 2- 1 cup portions. Place each cup into separate mixing bowls. Set aside.
13. First Layer: Beat 5 tablespoons cream cheese until smooth, add 1 cup whipped cream beat to blend. Place filling in disposable piping bag with no tip, chill while making pumpkin mousse.
14. Second Layer: Beat 5 tablespoons cream cheese with sugar, brown sugar, puree, and spices on high to combine. Add 1 cup whipped cream beat to blend. Place filling in disposable piping bag with no tip.
15. Assemble: In silicone round dome baking pan, pipe cheesecake filling 1/3 full, leveling as you go. Pipe mousse on top of cheesecake filling to ¼” of the top of mold. Place pumpkin cake round on top of mousse. Cover with plastic wrap and freeze 2-3 hours or until solid.
16. Remove from freezer and un-mold cakes. In small microwave bowl, add ½ cup heavy whipping cream and microwave 40 seconds. Remove from microwave add butterscotch morsels stir until smooth.
17. Place dome on wire rack over a baking sheet, pour melted morsels over the cakes covering the domes entirely on all sides. Garnish with Graham Cracker Streusel or pumpkin seeds. Keep refrigerated until ready to serve

Graham Cracker Streusel

1. 3/4 cup crushed gingersnap cookies or cinnamon graham crackers
2. 3/4 cup almond flour
3. 1/3 cup butter, chilled 1/2″ cubes
4. Instructions:
5. Preheat oven to 325 F. Line a baking sheet with parchment
6. Place cookies or cinnamon graham crackers in zip lock baggie and crush.
7. Combine all ingredients in medium bowl. After pieces resemble small peas place on baking sheet in heated oven at 325 for 10 minutes. Watch to make sure it does not burn. Remove from oven and allow to cool. It should be crunchy and slightly browned. If streusel is too large, place in zip lock bag and crush slightly until you get desired size.
8. Right before serving garnish ganache covered dome with streusel.