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Categories:
cool whip ground cinnamon vanilla cookies Nabisco vanilla wafers white sugar ground cinnamon butter Philadelphia cream cheese white sugar vanilla eggs sour cream ground cinnamon pie spice
Viewed: 81 - Published at: 4 years agoIngredients
- 1 packages Cool whip
- 1 tsp Ground Cinnamon
- 2 tbsp Vanilla Extract
- 1 tsp Almond Extract
- 1 box Pepridge Farm Chessman Cookies
- 1/2 box Nabisco Vanilla Wafers
- 1/4 cup White Sugar
- 1 tsp Ground Cinnamon
- 1/2 stick Melted salted butter (more or less)
- 2 1/2 packages Philadelphia Cream Cheese
- 10 oz Puree Pumpkin
- 2 cup White Sugar
- 2 tbsp Vanilla Extract
- 6 Whole Eggs
- 1/4 cup Sour Cream
- 1 tbsp Ground Cinnamon
- 1 tbsp Pumpkin Pie Spice
Method
- To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge.
- Preheat oven to 350F
- Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor.
- Blend until fine.
- Place the ground cookies into a large mixing bowl.
- Add in sugar and cinnamon.
- Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
- Use some of the remaining melted butter to brush 2 pie pans.
- Pack the cookie mixture into the bottom, and up the sides of the pie tins.
- Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins.
- (The beans will weigh down the cookie crusts so that they do not rise while baking)
- While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
- Add sour cream into cream cheese and mix again until light and fluffy
- Start boiling a kettle of water
- Lastly, add in remaining ingredients and blend well.
- Make sure there are no lumps in any of the batter
- The pie crusts should be done baking by now.
- Distribute cheesecake filling evenly between both pie shells.
- Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven
- Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath)
- Close the oven and bake the cheesecakes for 1.5 hours.
- Do not open the oven at any time during the cooking process
- When the 1.5hours are up, turn off the oven.
- Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour
- Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
- Serve with whipped cream and enjoy!
