Pumpkin Cookie Butter Cheesecake

This was a submission for a online recipe contest I recently entered and I thought I would share it with you all! Not macro friendly, but absolutely delicious!

Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust 



1/2c toasted ground pecans
1/2c Graham cracker crumbs
3 T melted butter
1/4 t amoretti cinnamon roll extract
1/8t nutmeg
1/8t cinnamon
1/4c sugar
1/4c Brown sugar
(You can choose to use all of the crust mixture or only part depending on how much of a crust you like.)
Melt butter, then mix everything together. Form into a sprayed 6in spring form pan. You can use a larger pan if you would like, your cheesecake just wont be as thick. Cooking times might vary as well.


1lb soft cream cheese
3/4c Amoretti Pumpkin Butter
1/2c Sour Cream
2 whole eggs room temp
1/2c Sugar
1/4c Brown Sugar
1/2 t vanilla
3/4 t salt
1/4t cinnamon
1/8t pumpkin pie spice
Preheat oven to 350 degrees.
Beat cream cheese in a bowl on medium high speed until no clumps are left. Add in your pumpkin butter and continue beating until incorporated. Next add in your sugars and beat well. Scrap down sides and add in your eggs, one at a time followed by your vanilla and spices. Lastly add in your sour cream and mix until just incorporated. (You can leave out the sour cream, but your cheesecake will have a denser texture.) Pour your batter in your pan atop of your crust. Tap your cheesecake on the counter a few times to help let excess air escape. Place your cheesecake in the middle of the oven, and place a pan with boiling water on the rack right below it. Bake your cheesecake for 50-60 minutes at 350 degrees. Once done, leave in the oven for one more hour with the temp off and the door cracked just slightly. Once cheesecake has been brought to room temp, transfer it to a fridge to finish cooling. If you can let it set overnight, or at least 6 hours. Once set, melt 1/4c white chocolate with 1t shortening to make a white chocolate glaze. Drizzle over the top of your cheesecake and let it set. If cheesecake is cold it will only take a minute.

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