PUMPKIN CHEESECAKE COOKIE RECIPES

Steps:

• 1. Make the Filling: In a medium bowl, mix the cream cheese and sugar together with a silicone spatula. Add the egg yolk and vanilla, and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour. 2. Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes. 4. Add the egg and vanilla, and mix well to combine. Add half the flour mixture and mix on low speed to combine. Add the pumpkin puree and mix to combine. Add the remaining flour mixture and mix to combine. Cover the bowl and chill for 30 minutes, or until the filling is fully chilled. 5. Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet (this will make assembling the cookies go faster). Line two or three additional baking sheets with parchment. 6. Assemble the Cookies: Preheat the oven to 350?F. Flatten one piece of scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the edge to seal. 7. Repeat the process, using all the dough and filling. The cookies don't spread a lot, so they can be spaced about ? inch apart on the baking sheets. Bake the cookies until they are golden around the edge and appear set in the center, 12 to 15 minutes. Cool completely on the baking sheets before serving.

Steps:

• Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9" springform pan. Bake until edges begin to brown, 10 to 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F. Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust. Bake until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour and 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least 1 hour. Cover and chill, at least 8 hours. Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.