Rosemary Shortbread Pumpkin Layered Cheesecake

Rosemary-Infused Shortbread Crust

• Melt butter with rosemary, or French Pantry Rosemary, Basil, Thyme Herb Blend and vanilla.
• steep until butter is melted, remove from heat and allow to stand for  10 to 15 minuted to nfuse flavors and cool.
• Strain if you prefer not to have the herbs in the crust.
• Preheat oven to 350°F. Place Large Round Mold on Perforated Baking Sheet.
• Cream butter and powdered sugar.
• Whisk flour and salt with Mini Whisk.
• Mix flour into butter mixture.
• Press into mold using Beechwood Rolling Pin upright, tap the dough evenly around the bottom of the mold.
• Pre-bake 15–18 minutes. Cool slightly.

Prepare the Cream Cheese Filling

1. • Break the cream cheese into small cubes and place in bowl of stand mixer.
   • Start mixing on low speed, gradually adding half of the sugar.
   • Stop the mixer halfway through to scrape down the sides of the bowl.
   • Resume mixing and add the remaining sugar.
   • Add the eggs one at a time, mixing on low just until each egg is incorporated. Do not overmix.

     2. Layer the Cheesecake

• • Remove half of the filling and place in separate bowl spoon this filling over the cooled rosemary shortbread crust in your mold.

     3. Make the Pumpkin Layer

• • In a separate bowl, mix the pumpkin puree with the spices
  • Fold the pumpkin mixture into the remaining cream cheese filling until fully combined.
  • Carefully spoon this pumpkin layer on top of the cheesecake layer already in the mold, gently smooth with the mini-offset spatula for optimal results.

     4. Bake, Set, Cool

• • • • • Bake at 300°F for 60–70 minutes, until the center is still jiggly, about 2 inches from the center of the cheesecake.
        • Turn off oven and let the cheesecake cool inside oven for 1 hour, with the oven door slightly open.
        • Remove from oven and allow to cool completely at room temperature.
        • Refrigerate for at least 4 hours or overnight before serving.

      5. Garnish and Serve

• Top with whipped cream, a sprinkle of pumpkin pie spice or cinnamon, and optional candied pecans for extra crunch and flavor.

BonTIP: We suggest making this cheesecake taking note of the baking, setting, cooling and refrigeration time even though the active time is just 30 minutes. This cheesecake is simple and impressive and so worth the wait!

Enjoy baking and cooking from our bn COOK kitchen to yours!