Cheesecake Stuffed Pumpkin Snickerdoodles Recipes

Steps:

• In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy. About 2-3 minutes. Add pumpkin puree, egg and vanilla to sugar mixture. Mix well, scraping sides as needed. Add cinnamon, nutmeg, salt & baking powder. Mix well, scraping sides as needed. Add flour, 1 cup at a time, mixing until combined. Cover with saran wrap and chill dough for one hour. While dough is chilling, make cream cheese filling. In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together. Chill for an hour. Preheat oven to 350 and line your baking sheets with parchment paper, non-stick foil or a baking mat. In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside. To make the cookies, take approximately 1 Tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Slowly fold ends up and roll into a ball trapping cream cheese in the center. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. Repeat until the dough is gone and flatten the cookie dough balls with a glass or measuring cup. Bake the cookies for 10-15 minutes or until the tops begin to crack. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. Enjoy!

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
• For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
• Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven.
• Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
• For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan.
• Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C).
• Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside.
• Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat.
• Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more.
• Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight.
• Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.

Steps:

• In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together. Set aside. In a kitchen aid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2 to 3 minutes. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour. Preheat oven to 350°F and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup. Bake the cookies for 10 to 15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.