Lättast bränd basque pumpa kryddcheesecake

👩‍🍳 Gör så här

1. 1
   Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Line a 9-inch spring-form pan with parchment paper and grease with butter.
2. 2
   In a mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time, until fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the pumpkin, Carnation® Almond Cooking Milk, and vanilla. Beat until combined, about 30 seconds.
3. 3
   Combine the flour, cinnamon, ginger, cardamom, and salt. Sift the flour mix into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared parchment-lined pan.
4. 4
   Transfer to the oven and bake for 60-65 minutes, until deeply golden brown on top and still a little jiggly in the center. Let the cake cool 10 minutes, then unmold. Let cool completely.
5. 5
   Meanwhile, make the cookies. Preheat the oven to 350 degrees F. Lightly flour a clean counter. Unroll the pie crust and cut out your desired shapes using your favorite fall cookie cutter. Carefully transfer the cookies to a parchment-lined baking sheet.
6. 6
   Transfer to the oven and bake the cookies on the middle rack of the oven for 8-10 minutes, until just lightly golden brown. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.
7. 7
   In a small bowl, combine the sugar, cinnamon, and ginger. Brush the melted butter over the cookies and then sprinkle the cookies with ginger-cinnamon sugar.
8. 8
   To serve, slice into wedges, dollop with cream and top with cookies. Serve at room temperature or chilled. I like room temp best.