What You Will Need:
2 Boxes of No-Bake Cheesecake Mix ( I used the Jell-O brand's home-style cheesecake mix.)
1 Can Pumpkin Puree (or 1-1/2 Cups)
1 8-oz package of Cream Cheese (softened, leave out at room temperature for 30 minutes to an hour.)
1/4 Cup Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Pumpkin Pie Spice
1-1/2 Sticks of Butter (Softened / Melted)
1 Package Almond Windmill Cookies (Also acceptable are molasses cookies, oatmeal cookies, or gingersnaps)
2 Mixing Bowls
Measuring Cups / Spoons
Springform Pans (This will make a deep 10" cheesecake or two shorter 8" cheesecakes)
Gallon-sized Zip-lock Bag
Hammer / Mallet / Smashy Thing
Step 1: How Bout Them Cookies?
Proceed to smash the living calories out of the cookies with your hammer / mallet / smashy thing. REALLY let your rage out. Stress from school, anger towards your boss, frustration with general people, just LET THOSE COOKIES HAVE IT. You want mostly a fine powder, but it is okay to have a few chunks in there too.
Step 2: Making the Crust
Next, add 1-1/2 sticks of melted/softened butter to your cookie/crust blend, and toss well until all of the crumbs are well coated. Make sure that you can press the crust mixture against the side of the bowl. If it is too loose / dry, add more melted/softened butter, 1 Tbsp at a time.
Once your crust mixture is at the right consistency, press down into the bottom and sides of the spring-form pan to create the desired shape and thickness of crust. This crust is SO GOOD, I recommend a thick crust.
Step 3: Just Beat It
Mix together the entire can of pumpkin puree with the whole package of cream cheese. Cream together using your hand mixer until you have a smooth, slightly stiff mixture. Make sure there are no lumps left in your creamy-pumpkin-cheese-puree-mix.
Step 4: Mix It Up!
Mix together until everything is well blended, smooth, and a consistent color / texture.
1/4 Cup Sugar
1 Tbsp Cinnamon
1/2 Tbsp Pumpkin Pie Spice
Blend the sugar and spices into the mixture until thick and speckled.
Step 5: Setting the Cheesecake
Refrigerate for at least 1-1/2 hours before removing from spring-form pan.
Step 6: Enjoy!
No matter who you share with (or if you just keep it to yourself!) everyone who tries this cheesecake will be back begging for more.
Store under a loose cover in the fridge.
For more awesome recipes and fun projects, visit my blog, The Procrastibaker!