Pumpkin Cheesecake Cookies Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
• Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
• Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
• Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Steps:

• Heat oven to 350°F
• In large bowl, stir together cookie mix, crushed cookies and pecans.
• Cut in butter, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 cup mixture for topping.
• Press remaining mixture in bottom of ungreased 13x9-inch pan.
• Bake 10 minutes.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
• Add remaining filling ingredients; beat until well blended.
• Pour over warm cookie base.
• Sprinkle with reserved topping.
• Bake 35 to 40 minutes or until center is set.
• Cool 30 minutes.
• Refrigerate about 2 hours or until chilled.
• Before serving, drizzle with chocolate and caramel toppings.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.

Steps:

• Heat oven to 350.
• Remove 1/2 cup cookie dough from roll and wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4 inch slices and press in bottom and 1/2 inch up sides of ungreased 9 inch springform pan.
• In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy. Do not overbeat.
• Beat in eggs just until blended. Add pumpkin and pumpkin pie spice. Beat on low speed just until blended. Pour into cookie crust spreading to cover edge of crust.
• Bake 42 to 46 minutes or until center is set. Cool 1 hour an run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
• To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pat the cookie dough into a 9x13 inch baking dish to cover the bottom, and sprinkle evenly with the cinnamon chips. Bake in the preheated oven until the crust is lightly browned, 12 to 14 minutes.
• Meanwhile, beat together the cream cheese, sugar, pumpkin pie spice, and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish, and return to the oven. Continue baking until the center of the mixture has set, 30 to 35 minutes.
• Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

Steps:

• Heat oven to 350°F.
• Place 1 cookie in each of 12 paper-lined muffin pan cups. Chop 4 of the remaining cookies; reserve for later use.
• Beat cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in reserved chopped cookies.
• Spoon into prepared muffin pan cups.
• Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 3 hrs.
• Cut remaining cookies in half. Top each cheesecake with 1 Tbsp. COOL WHIP and 1 cookie half just before serving.