There are only 3 more full months of 2020, can you believe it? This year has been a whirlwind to say the least! Something that has brought unexpected comfort in all the chaos has been the return of our fan favorite seasonal Breakfast Cookie flavors – Pumpkin Spice and Gingerbread. Whether it’s the smell of the warm spices or some strange mystical powers that pumpkins possess, I’m going to take it as a win and keep enjoying these bad boys until we ring in the New Year. I decided to spice things up even more by turning my delicious Pumpkin Spice Breakfast Cookie into a cheesecake. We’ve got cheesecake and Pumpkin Spice, 2020 can’t hurt us anymore… right?
All jokes aside, there really is something so comforting about all things fall. The air is crisper and cooler at night so we snuggle into our blankets more, we start bundling up to brace the day, and we begin to think of family as the holidays near. Let’s not forget that this is also baking season! If you’re not into baking (or maybe you don’t have time after helping your kiddos through their e-learning all day) don’t worry because this recipe can be perfected by all!
This cheesecake is rich and creamy and instead of being baked, its frozen. You know those cheesecakes you buy in the freezer at the grocery store? It’s like that only better! The most important thing about this recipe is lining your dish with parchment paper to keep it from sticking. Cut a round piece of parchment for the bottom of the dish and then a 2-4” strip that will fold around the inner edge of the dish. I used a 7” cake pan but you really use whatever flat-bottomed round dish you can find. You can even use a cupcake tin to make Mini Pumpkin Cheesecakes! If you have one on hand, I suggest using a springform pan to keep things mess-free.
I wanted a quick and easy cheesecake for this recipe, so I used Whipped Cream Cheese which I found while perusing the aisle of Trader Joe’s. You can use regular cream cheese in its place but the whipped one is easier to incorporate and doesn’t require the normal “thawing” that a brick of stiff cream cheese does. Aside from the cream cheese, the recipe calls for powdered sugar, sweetened condensed milk and fresh lemon juice. You can also add in spices or vanilla if you’d like but the flavor is perfectly delicious without any additions.
For my 7” Cheesecake I only needed to use two Pumpkin Spice Breakfast Cookies! They make such a great crust because they are easy to smoosh into a baking dish, they already have all of the flavor you’d want on the bottom of a dessert and you don’t have to add additional ingredients to them. They also freeze really well, which is necessary for this recipe. If your Breakfast Cookie needs a little added moisture to be a malleable crust, add ½ tsp of water at a time and knead it before adding more. You don’t want it to be very wet, just enough so that it doesn’t crumble and sticks together. I didn’t need to add any water to mine and pressed them directly into the dish.
The directions for this recipe are rather short and the order of things only becomes important when it comes to the lemon juice. The lemon will help to thicken up your mixture so be sure to add it last, after all other ingredients have been well mixed. If you are trying this recipe with vegan cream cheese, I’m not sure if the lemon will have the same effect and would recommend adding more powered sugar to thicken if your mixture is too runny. The consistency should be thick when you pour it into your pan.
By the way, if you’re not too keen on Pumpkin Spice as a flavor, our Gingerbread or Peanut Butter Breakfast Cookies would make equally delicious crusts for a cheesecake! This decadent treat would be a happy addition to any Thanksgiving table or virtual family meals through this most cherished fall season. I hope you’ll enjoy it as much as we did at the Bakery!
Customer Experience Coordinator | Erin Baker's