Swirled Butter Cookie Pumpkin Cheesecake
Butter cookie crust
40 Royal Dansk butter cookies (one 12 oz tin)
4 oz butter, room temperature
Mix the ingredients in a food processor for 1-2 minutes, then press into a springform pan lined with parchment paper. Cover pan with tin foil and bake for 6-8 minutes at 350°F. Remove from the oven, take off the foil and let the crust cool down.
7 oz cream cheese
1/3 cup sugar
1 vanilla bean
Mix the above ingredients and set aside.
1 cup canned pumpkin
½ cup heavy cream
½ cup sugar
Optional: small amount of grated ginger and lemon zest
Mix the above ingredients.
Pour the Pumpkin filling over the Butter Cookie crust and spread out evenly. Place spoonfulls of the cheese cake filling on top of the pumpkin fill and with a knife or fork, create swirls in the cake so that it shows both cheesecake and pumpkin filling in long swirls.
Bake in the oven at 320 °F for 50 minutes or until set.