Pumpkin Cheesecake with Carol’s Snickerdoodle Cookie Crust

December 18, 2016
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  • Two 6.5-oz Carol’s Cookies Snickerdoodle Cookies
  • Three (3) teaspoons of melted butter
  • Three (8oz) packages of cream cheese, at room temperature
  • 1 1/2 cups of pumpkin puree
  • 1 1/2 cups of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of allspice
  • 1/2 teaspoon of nutmeg
  • Three (3) large eggs
  • 1/2 cup of sour cream
  • Two (2) teaspoons of vanilla


  1. For the Snickerdoodle Cookie Crust:
  2. Place two (2) Carol’s Cookies Snickerdoodle Cookies in a food processor and pulse until crumbed.
  3. Place crumbs in a mixing bowl, and add three (3) teaspoons of melted butter.
  4. Press the crumbs into the sides and bottom of a 9-inch springform pan forming the crust.
  5. For the Pumpkin Cheesecake:
  6. Preheat the over to 350 degrees.
  7. In a large bowl, beat the cream cheese until smooth.
  8. In a separate bowl, mix the pumpkin puree, sugar and spices. Beat for one minute until incorporated.
  9. Add eggs, one at a time, to puree and spices and continue to mix in the sour cream and vanilla.
  10. Pour cheesecake filing over the Snickerdoole Cookie crust inside of the springform pan.
  11. Place the springform pan on a baking sheet.
  12. Bake for one hour to 70 minutes, or just until the center is set.
  13. Allow cake to cool on a cooling rack. Place in refrigerator to cool for four hours.
  14. Break out your favorite whipped cream, serve and enjoy your Pumpkin Snickerdoodle masterpiece!
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