Cakes & CupcakesDesserts & Sweet TreatsIntermediatePastriesPure PumpkinThanksgiving, Autumn & Halloween
Pumpkin Cookie Butter Cheesecake
Move over pumpkin pie, because this Pumpkin Cookie Butter Cheesecake is the new star of Thanksgiving! Amie McGregor has spoiled us with an out-of-this-world delicious dessert recipe that features cookie crust topped with creamy cookie butter and E.D.SMITH® Pure Pumpkin infused cheesecake batter.
Ingredients
Cookie Crust
- 2 cups 250g Crushed Speculoo Cookies, such as Biscoff
- 6 tbsp 85g Unsalted Butter, melted
Pumpkin Cookie Butter Cheesecake
- 32 oz 1000g Cream Cheese, well softened (4 blocks of cream cheese)
- 1 ¼ cups 250g White Sugar
- 1 tbsp Vanilla
- ¼ tsp Kosher Salt
- 3 Large Eggs, at room temperature
- 2 Large Egg Yolks, at room temperature
- ¾ cup 180g Cookie Butter
- ½ cup 116g Heavy Cream
- ½ cup 120g E.D.SMITH® Pure Pumpkin
- 6 tbsp 90g Full Fat Sour Cream
- 1 tbsp Cornstarch
- 2 tsp Pumpkin Pie Spice
- ¾ tsp Cinnamon
- ½ cup Caramel or Dulce De Leche, for topping
Directions
Cookie Crust
- Preheat the oven to 350°F. Add the crushed cookie crumbs and melted butter into a large bowl, then mix with a fork, or your hands, until the butter is well dispersed and the mixture resembles wet sand.
- Grease a 9” or 10” springform pan, then add the crust into the pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down. Place the crust into the oven to bake for 10 minutes. Remove from the oven and allow to cool to room temperature.
Pumpkin Cookie Butter Cheesecake
- Turn the oven down to 325°F. Prepare the cooled springform pan (with the crust) by wrapping the bottom of the pan with 2 sheets of tinfoil, then set aside.
- In a large mixing bowl, or stand mixer, add the soft cream cheese and beat on low until it looks soft and creamy – about 2 minutes. Add the sugar, vanilla, and salt, and beat on low until very creamy – 3-4 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next, ensuring that you are also scraping at the bowl as necessary.
- Add the cookie butter, heavy cream, Pure Pumpkin, and sour cream, then beat on low until the cheesecake filling looks creamy, smooth, and uniform. Finally, add in cornstarch, pumpkin pie spice, and cinnamon, then beat on low one last time on low until it is well-combined.
- Pour the filling over top of the cooled crust in the springform pan, then place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the springform pan. Place into the oven to bake for 1 hour and 30 minutes. When the cheesecake is done it should still be a little jiggly in the centre.
- When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight.
- Finish the cheesecake with caramel or dulce de leche on top, then serve!
