No Bake Pumpkin Cheesecake Amaretto Cookie Crunch Swirl
Ingredients
- 30 amaretto cookies
- 1/3 stick butter
- 16 oz 2 packages cream cheese
- 8 oz mascarpone cheese
- 1 pint heavy whipping cream
- 1/4 cup honey
- 1 can pumpkin puree
- 1/4 cup powdered sugar
- 1 1/2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- pinch nutmeg
Instructions
- One Hour before beginning, remove from fridge and place out on counter to soften- the butter, cream cheese, and mascarpone cheese.
- Butter a fluted glass or ceramic pie or cheesecake pan.
- In a food processor, place the amaretto cookies and pulse until fully ground. In a bowl, combine the melted butter and ground cookies with a fork.
- Place the cookie crumbs and butter mixture in the pie pan and press down firmly on bottom and sides. Using finger then the bottom of a flat measuring cup. Be sure it is evenly distributed. Place in refrigerator.
- Prepare the bowl you will be using to whip the heavy cream, preferably stainless steel is best. Place the bowl and the beaters in the freezer for 15 minutes. Also place the heavy cream container in freezer for 15 minutes as well. The coldness helps the cream whip up easily creating nice soft peaks when mixed. Do not allow to freeze just get cold.
- In a separate bowl, combine the softened cream cheese, mascarpone cheese, honey and vanilla. Beat well until creamy consistency. Option to add one large tablespoon of pumpkin puree for a light pale orange color, if desired. Once blended, cover and set aside.
- In a separate small bowl, hand whisk together the pumpkin puree, cinnamon, nutmeg, and maple syrup. Cover and set aside.
- Remove bowl, beater blades, and heavy cream from freezer. Pour cream into the mixing bowl and blend first on medium then high. In a few minutes, you will begin to see soft peaks forming. Add the powdered sugar and blend for one more minute on medium until all is well incorporated.
- With a rubber spatula using gentle strokes, begin to softly fold in the whipped cream mixture into the cream cheese mixture.
- Take the amaretto cookie pie crust out of the refrigerator. Dump the cheesecake filling and spread evenly into the pie crust.
- Start to dollop the pumpkin puree mixture on top of the filling as shown. With a butter knife begin to make the design by using long strokes and swerving the knife around allowing the pumpkin to somewhat incorporate into the cream filling. See video for details on how to do this.
- Once the desired look is achieved. Place the remaining whip cream in a piping bag and decorate the top as desired.
- Place in fridge for minimum of 4 hours or leave overnight to allow the mixture to set. Take out of fridge when the cheesecake is ready to be eaten.