COOKIES AND CREAM PUMPKIN CHEESECAKE

COOKIES AND CREAM PUMPKIN CHEESECAKE

INGREDIENTS:

CRUST

1 ½ cups crushed Goodie Girl Chocolate Creme cookie shells (remove the cream!)
7 TBS melted butter

FILLING

16 oz. softened cream cheese
4 oz. sour cream at room temperature
⅔ cup pumpkin puree
½ cup Swerve Confectioners
1 TBS butter
10 drops OOO Flavors Pumpkin Spice
1 TBS vanilla extract
1 TBS cinnamon
1 TBS whole milk
Chopped cookie pieces with cream, as much as you want because you deserve to be happy.

NUTRITIONAL FACTS:

Calories: 320
Protein: 4g
Total Fat: 26g
Carbohydrates: 27g
Dietary Fiber: 2g
Sugars: 11g
Cholesterol: 65mg
Sodium: 210mg

DIRECTIONS:

Step 1

Line a 9-inch round pan with parchment paper and generously butter the sides of the pan.

Step 2

To make the crust, combine crushed cookies and melted butter in a food processor.

Step 3

Place the crust mixture in the bottom of the prepared pan and smooth out evenly. Place in the refrigerator.

Step 4

To prepare the filling, in a bowl, mix together cream cheese, sour cream, pumpkin, Swerve Confectioners, butter, flavors, vanilla, cinnamon, and milk until smooth. Fold in cookie pieces.

Step 5

Pour the filling over the refrigerated crust.

Step 6

Let the cheesecake chill overnight in the refrigerator.

Step 7

To serve, turn over onto a plate & enjoy.

*Note: you may need to use a offset spatula to separate from the sides of the pan