TakeOne Edibles Cannabis Infused Pumpkin Cookie Dough Cheesecake
Makes 2 19” Pies
Prep Time: 20 min
Bake Time 1 hour
CHill time: 3-4 hours
Ingredients
For the Crust:
1 bag (16 oz) cannabis-infused chocolate chip cookie dough
For the Pumpkin Filling:
2 packages (8 oz each) cream cheese, softened
1 cup brown sugar, packed
1 can (15 oz) pure pumpkin puree
2 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Supplies
Stand Mixer
Pie Pan
Food scale
measuring cup
measuring spoons
Recipe
Prepare the Crust: Preheat your oven to 350°F (175°C). Using your fingers or the back of a spoon, press the entire 16 oz bag of cannabis-infused cookie dough evenly into the bottom and up the sides of a 9-inch pie dish to form a crust.
Pre-Bake the Crust: Bake the crust for 10-12 minutes, or until it is just starting to set and is lightly golden at the edges. It will puff up slightly. Remove from the oven. The crust will deflate as it cools. Leave the oven on.
Make the Filling: In a large bowl, beat the softened cream cheese and brown sugar together until smooth and creamy.
Add Remaining Ingredients: Add the canned pumpkin, eggs, sour cream, flour, cinnamon, and nutmeg. Mix until everything is well combined and the filling is smooth.
Assemble the Pie: Pour the pumpkin filling into the warm pre-baked cookie dough crust, spreading it into an even layer.
Bake: Place the pie on the center rack and bake at 350°F (175°C) for 45-55 minutes, or until the edges are set and the center only has a slight jiggle when gently shaken.
Cool and Chill: Allow the pie to cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to fully set.
Serve: Cut into slices and serve chilled with a dollop of whipped cream.
Remember to consume cannabis-infused products responsibly and in moderation. Enjoy your cannabis-infused pumpkin cookie dough cheesecake!
