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.