Ingredients
p
15 oz pumpkin puree
c
32 oz cream cheese, room temperature
g
1 ⅓ cup granulated sugar
e
4 eggs, room temperature
v
2 tsp vanilla
s
½ tsp salt
h
1 ⅓ cup heavy cream
p
2 tsp pumpkin pie spice
c
¼ tsp cinnamon
n
⅛ tsp nutmeg
g
⅛ tsp ground cardamom
g
⅛ tsp ground ginger
g
⅛ tsp ground cloves
b
1 tbsp butter
c
½ cup caramel sauce
s
2 cup snickerdoodle cookies
Directions
1
Bring a kettle or pot of water to a boil.
2
Preheat oven to 325 degrees.
3
Add pumpkin puree to a sauce pot over medium-low heat. Cook stirring constantly until the excess water evaporated and the puree thickens slightly. Remove from heat and set aside to cool.
p
15 oz pumpkin puree
4
In a stand mixer using a whisk attachment, beat cream cheese until light and fluffy (about 3 minutes).
c
32 oz cream cheese, room temperature
5
Add in sugar and salt and continue to mix for another 3 minutes.
g
1 ⅓ cup granulated sugar
s
½ tsp salt
6
Mix in vanilla, pumpkin puree, and spices until combined.
v
2 tsp vanilla
p
15 oz pumpkin puree
p
2 tsp pumpkin pie spice
c
¼ tsp cinnamon
n
⅛ tsp nutmeg
g
⅛ tsp ground cardamom
g
⅛ tsp ground ginger
g
⅛ tsp ground cloves
7
Add eggs in one at a time, beating for 1 full minute to aerate the batter.
e
4 eggs, room temperature
8
Stop the mixer and scrape the sides and the bottom of the bowl to ensure there are no lumps.
9
Set the mixer speed to slow and stir in the heavy cream.
h
1 ⅓ cup heavy cream
10
Spread butter around the bottom of 8x8 baking dish and pour the batter in.
b
1 tbsp butter
11
Place this baking dish into the 9x13 baking dish.
12
Pour enough boiling water in the bottom of the 9x13 to come halfway up the sides of the 8x8 baking dish.
13
Bake for 1 hour and 30 minutes.
14
Turn the oven off and prop open the door with a wooden spoon.
15
Let the cake stand in the water bath for another hour.
16
Carefully remove the 8x8 baking dish from the oven. Set on a wire rack until the cheesecake reaches room temperature.
17
Refrigerate for at least 5 hours.
18
Top with caramel and crushed cookies. Enjoy!
c
½ cup caramel sauce
s
2 cup snickerdoodle cookies
