Pumpkin Chocolate Chip Cookie Cheesecake

That’s a lot of adjectives isn’t it?

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Well, that’s okay. It’s still unbelievably good. These Pumpkin Chocolate Chip Cookies from How Sweet Eats are one my favorite things to eat in the fall. They’re so chewy on the inside but still have a wonderful crisp edge. They make the house smell warm and like the leaves are finally turning colors and like the humidity has finally waned here in South Carolina (it hasn’t). I saw How Sweet Eats’ no-bake cheesecake AS WELL AS some pumpkin flavored cream cheese at Trader Joe’s (!!!) and knew I had to combine them both. It has a long name, but it’s really simple to make!

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Pumpkin Chocolate Chip Cookie Cheesecake (adapted from How Sweet Eats’ No Bake Chocolate Chip Cookie Cheesecake)
serves 4 nicely, 6 conservatively

Ingredients: 

12 pumpkin chocolate chip cookies
6 ounces Trader Joe’s Pumpkin cream cheese, softened
4 ounces mascarpone cheese, softened
1/2 tsp cloves (optional)
2 teaspoons vanilla extract (optional)
1/3 cup sweetened condensed milk

Directions:

In a mixing bowl, mix the mascarpone and cream cheese.  Beat until well mixed and creamy. Sneak a taste, if you want. While the beaters are still going, pour in the sweetened condensed milk with the cloves. The cloves are definitely optional, but I mix them in anything that has pumpkin spice. Taste – if needed/you like an extra vanilla kick, add in vanilla extract and mix well.

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Take a gallon size plastic bag and put in the cookies. Beat those cookies up with your hand so you have cookie crumbs with some cookie pieces. Take 1/3 a cup of the cookie crumbs and add to cheesecake mixture, mixing them in.

If you have jars, then those would probably be best, but I used wine glasses and put two tablespoons of cookie crumbs to the bottom of each glass, then layered the cheesecake mixture on top, and then finished with extra cookie crumbs. Jessica recommends refrigerating these for 2-4 hours, but I didn’t have that much time and they were in the fridge for *at maximum* an hour before they were devoured. If you want, you can whip up some whip cream to top the cheesecake with, but I thought it turned out really great without it. 🙂

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