We went to visit my brother in law, he lives about 2-3 H away from us. We stayed there for a couple of days. My bro in law lives with room-mates, I think about 5 if not 6 of them.
On the last day, my husband and I thought it would be nice to throw them a Thanksgiving dinner as they were so welcoming. So I cooked a full meal of roast turkey and whatnot. As for the dessert? I didn’t bake pumpkin pie but prepared pumpkin cheesecake instead.
Funny was, my brother in law got a call to work on D day, so we had party with his room-mates, without him lol
We saved him some, of course! We aren’t that bad 😉
This time I am sharing for the cheesecake recipe only. I will try to post the other recipes for what I prepared when I have the time to do so 🙂
I did not take step-by-step pictures for this cheesecake as I normally would. I wasn’t baking at my own kitchen, didn’t want people to think am weird hahaha
I had giant pumpkin for carving jack o’ lantern that we placed in front of bro in law’ porch, and baked tiny bit of cuts from mouth and eyes for the puree, for this cheesecake.
Crust:
- 1 bag of gingerkid cookies by voortman, 400 g, reserve some for decoration, crush the rest using food processor
- enough butter, salted, about 1-2 heaping full tbsp, melted
Puree
- enough of dark brown sugar, 2/3 – 1 cup
- a little portion of baked pumpkin from eyes and mouth, skinned, sliced, oven-baked at 350 f until softened
- a little soy milk, natural
Cheesecake
- 2 box @250 g cream cheese, room temperature
- 3 eggs, room temperature
- 2/3 cup dark brown sugar, and some more depending the sweetness you like
- a lot of allspice powder
Preparation
- Crust: combine melted butter and crumbs, press on spring form, bake at 350 f for 10 minutes, cool to room temperature
- Puree: in food processor, combine all until nice paste, not too thick, not too runny
- Cheesecake: preheat oven @ 350 f, beat cream cheese and sugar until combine, beat in egg 1 at a time. Take out 1 cup batter, set aside. Pour puree, add in all spice, beat for a second or two, until just combined, pour into baked crust. Lastly, pour spirally the white batter. Get the reserve cookies, break them into pieces/chunks, and drop as trail (shown in picture), and bake for 50-60 minutes, or until set. Chill for 3-4 hours.
Cookie Trail Cheesecake
Ingredients
Crust
- 1 bag of gingerkid cookies by voortman 400 g, reserve some for decoration, crush the rest using food processor
- enough butter salted, about 1-2 heaping full tbsp, melted
- Puree
Puree
- enough of dark brown sugar 2/3 – 1 cup
- a little portion of baked pumpkin from eyes and mouth skinned, sliced, oven-baked at 350 f until softened
- a little soy milk natural
Cheesecake
- 2 box @250 g cream cheese room temperature
- 3 eggs room temperature
- 2/3 cup dark brown sugar and some more depending the sweetness you like
- a lot of allspice powder
Instructions
Crust
- combine melted butter and crumbs, press on springform, bake at 350 f for 10 minutes, cool to room temperature
Puree
- in food processor, combine all until nice paste, not too thick, not too runny
Cheesecake
- preheat oven @ 350 f, beat cream cheese and sugar until combine, beat in egg 1 at a time. Take out 1 cup batter, set aside. Pour puree, add in all spice, beat for a second or two, until just combined, pour into baked crust. Lastly, pour spirally the white batter. Get the reserve cookies, break them into pieces/chunks, and drop as trail (shown in picture), and bake for 50-60 minutes, or until set. Chill for 3-4 hours.
