Let's Dish / Easy Recipes

Pumpkin Cheesecake with Sugar Cookie Crust

What happens when you combine Sweet Loren’s Sugar Cookie Dough with a creamy pumpkin cheesecake filling?

You get the tastiest Pumpkin Cheesecake with Sugar Cookie Crust! 

Elevate your baking with this Pumpkin Cheesecake made with our Sugar Cookie Dough as a crust – a festive, easy to make holiday dessert for all your guests. 

Total time: 2 hours
Prep time: 30 minutes
Bake time: 1 hour 30 minutes
10-12 Servings
Ingredients
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 21 ounces cream cheese, can use vegan or dairy version
  • 1 1/2 cups cane sugar (can use ½ cup maple syrup in place of the ½ cup sugar too)
  • 1/4 cup your favorite gluten free flour
  • 1 tablespoon Pumpkin Pie Spice
  • 1/2 teaspoon salt
  • 12 ounces vegan sour cream or canned coconut cream
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 1 cup canned pure pumpkin puree
  • Whipped cream (dairy or non-dairy), optional as garnish
Preparation
  1. Preheat the oven to 350℉, and grease a 9-inch circle springform pan. Cover the bottom of the pan with aluminum foil to prevent any batter from dripping out of the pan. You can also use a regular circle pan or pie dish if you don’t own a springform pan.
  2. Allow Cookie Dough portions to soften at room temperature.
  3. Press Cookie Dough portions onto the bottom of the prepared pan to form a crust.
  4. Bake for 10-12 minutes until cookies have risen and edges are lightly golden. Cool completely on a wire cooling rack.
  5. To make the cheesecake filling, mix together the cream cheese, sugar, gluten free flour, pumpkin pie spice, and salt in a food processor or large blender. Add sour cream/coconut cream and vanilla. Blend until combined.
  6. Add in 1 egg at a time into the cheesecake batter and blend in between each addition. Then, mix the pumpkin puree into the batter.
  7. Pour the pumpkin cheesecake batter into the crust. If there is too much batter and you have some leftover, bake into a smaller cake or into mini muffins.
  8. Lower the oven temperature to 325℉ and bake for 60-85 minutes until the cheesecake has lightly browned and is not slightly jiggly (but not too jiggly).*Oven temperatures vary.
  9. Then turn off the oven and let the cheesecake sit there for 30 minutes. This will prevent your cheesecake from sinking and cracking.
  10. Remove the cheesecake from the oven and run a knife along the sides of the pan. Cool completely on a wire cooling rack for 1 hour.
  11. Cover and chill in the refrigerator for 6 hours or best overnight. Decorate with whipped cream before serving, if you like. Enjoy! View photo
    Recipe step

Store covered in the refrigerator for 4-5 days.



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