Gingersnap Cookies 1 3/4 C. Finely crushed cookies, about 30 (I used Sprouts brand)
3T. not-packed brown sugar
1/4C. melted butter
Pumpkin Cookie Butter Cheesecake
24ozCream Cheese(best to use full fat, not 1/3 fat like I usually do)
1/4C. Cookie Butter
15oz. pumpkin puree(almost 2 cups)
3eggs
1egg yolk
2tsp. vanilla extract
1/4C. sour cream
1C. Sugar
1/2C. packed brown sugar
2T. flour
1/4tsp. salt
2tsp. cinnamon
1tsp. nutmeg
1/2tsp. ginger
1/2tsp. allspice
1/4tsp. cloves
1/4C. Cookie Butter Melted(for topping)
Instructions
Crust: Combine in a bowl then form crust in springform pan. I used a water glass that had a nice weight to it to help me press this evenly to the sides and bottom. Put this in the refrigerator for 5-10 minutes then bake it for 10 minutes at 350 degrees.
Cheesecake: Ensure cream cheese, eggs, and sour cream are all at room temperature. This helps the consistency be right by avoiding lumps and over beating. Beat the cream cheese until smooth, about 5 minutes. Add the cookie butter. Mix another couple minutes until uniform. Add the eggs one at a time, not mixing too fast at this point. Then add the vanilla and sour cream at slow mixing speed just until incorporated. Add the dry ingredients at slow mixing speed until just incorporated. Pour into springform pan with the gingersnap crust. Melt the Cookie Butter and drizzle over the top of the cheesecake and then swirl using a knife. Please know that my cheesecake was right to the top of the pan, very full!
Boil a pot of water. Pour into a roasting pan that the springform pan will fit easily into. Wrap the springform pan 3 times with aluminum foil to avoid any water leaking into the pan. Carefully place the springform pan into the roasting pan with the boiled water. The water should come about halfway up the sides. Place onto the middle rack of your 350 degree oven and bake for 1 hour and 30-40 minutes. Bake until the center is jiggly. Carefully remove from the oven and take the cheesecake out of the roasting pan and remove the foil. Place on a wire rack and cool completely. Place in refrigerator over night for at least 12 hours so the cheesecake is completely set.