Fall Recipe: Pumpkin Cookie Dough Cheesecake

This Pumpkin Cookie Dough Cheesecake is sure to impress your guests🎃🍪🧀🍰 Made with a cookie dough crust, pumpkin cheesecake batter, and featuring a surprise inside! Make sure to use your Wilton Gold Non-Stick Springform Pan for a perfect release.

Find the pan: https://bit.ly/45Y4kXC
Get the recipe: https://bit.ly/4mHBdyV (or find it below) ⬇️

Yield: One 10-inch Cheesecake

Cookie Dough for Crust and Ghosts:
3/4 cup butter
3/4 cup shortening
1 cup sugar
1 cup brown sugar
3 eggs
1 1/4 tsp. Vanilla
1 1/4 tsp. Salt
1 1/4 tsp baking soda
3 3/4 cup flour

Pumpkin Cheesecake Batter:
Four 8 oz blocks of cream cheese
1 cup sugar
1 cup brown sugar
5 large eggs
½ cup sour cream
One 15 oz can of pumpkin puree
4 tsp. vanilla
Juice of 1 lemon
3 Tbsp. Flour
¼ tsp. salt
1 ½ Tbsp. Cinnamon
1 Tbsp. Nutmeg
1 tsp. Cloves
1/2 tsp. Ginger
1 tsp. All Spice

Cookie Dough:
Cream butter, shortening and sugars together until light and fluffy.
Beat in eggs one at a time until fully Incorporated then add vanilla
Sift dry ingredients together
Slowly add your dry ingredients into your wet ingredients to fully combined.
Chill cookie dough for at least 2 hours, preferably overnight.

Pumpkin Cookie Dough Cheesecake
Press cookie dough to the bottom and sides of your Wilton 10-in springboard pan.
Chill for 20 minutes, then bake at 350° Fahrenheit for 10 to 15 minutes, until lightly golden.
Allow to cool completely, then secure tin foil to the bottom of your springform pan. This will prevent water from seeping into your pan when we bake the cheesecake with the aid of a water bath.
In the meantime, in a large bowl, cream together your cream cheese, sugars, eggs, sour cream, Vanilla and lemon juice. Then fold in your pumpkin puree, spices, flour, and vanilla until you have one homogeneous mixture.
Pour a small amount of your cheesecake batter into your cooled cookie dough crust then add your cookie dough ghosts in a ring within the cheesecake and cover with the remaining batter. The pan will be quite full.
Bake at 325° Fahrenheit with the aid of a water bath for 1 hour and 30 to 45 minutes. Until only a slight jiggle remains.
Allow to cool completely at room temperature, then place in the fridge covered for at least 4 hours, ideally overnight.
Garnish with whipped cream, cinnamon, baked cookie ghosts, then slice, share with loved ones and enjoy!


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