Experience the ultimate fall dessert with “Decadent Delight: Biscoff Pumpkin Cheesecake.” This rich and creamy cheesecake features a luscious pumpkin filling on a buttery Biscoff cookie crust, topped with a hint of warm spices. Perfect for holiday gatherings, special occasions, or simply indulging in the flavors of the season, this cheesecake is sure to impress.
Why You’ll Love Biscoff Pumpkin Cheesecake:
- Rich and Creamy: Combines the smooth texture of cheesecake with the seasonal flavors of pumpkin and warm spices.
- Biscoff Crust: A buttery Biscoff cookie crust adds a delightful crunch and unique flavor.
- Festive and Elegant: Perfect for holiday celebrations and special occasions.
- Make-Ahead Friendly: Can be prepared in advance, allowing the flavors to meld beautifully.
Ingredients Notes For Biscoff Pumpkin Cheesecake:
- Biscoff Cookies: Crushed for the crust, providing a buttery and spiced base.
- Butter: Melted to bind the crust together.
- Cream Cheese: Full-fat cream cheese for a rich and creamy filling.
- Pumpkin Puree: Pure pumpkin (not pumpkin pie filling) for authentic pumpkin flavor.
- Sugar: Granulated sugar for sweetness.
- Eggs: Adds richness and helps set the cheesecake.
- Sour Cream: Adds tanginess and extra creaminess to the filling.
- Vanilla Extract: Enhances the overall flavor.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves to complement the pumpkin.
- Whipped Cream: Optional, for serving.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Biscoff Crust:
- In a medium bowl, combine 2 cups of crushed Biscoff cookies and 6 tablespoons of melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Pumpkin Cheesecake Filling:
- In a large mixing bowl, beat 24 ounces (3 packages) of cream cheese and 1 cup of granulated sugar until smooth and creamy.
- Add 1 cup of pumpkin puree, 1/2 cup of sour cream, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice. Mix until well combined.
- Add 3 large eggs, one at a time, beating on low speed just until combined after each addition.
- Bake the Cheesecake:
- Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly. Place the springform pan in a larger baking dish and fill the larger dish with hot water halfway up the sides of the springform pan to create a water bath.
- Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve:
- Before serving, remove the cheesecake from the springform pan and transfer to a serving platter. Optionally, garnish with whipped cream and a sprinkle of pumpkin pie spice.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze the cheesecake (without toppings) for up to 1 month. Thaw in the refrigerator overnight before serving.
Ingredients
For the Crust:
- 2 cups Biscoff cookies finely crushed
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 large eggs
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Crushed Biscoff cookies for garnish
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed Biscoff cookies and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and nutmeg. Mix until well combined.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth.
Bake the Cheesecake:
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This helps prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours, or overnight.
Prepare the Whipped Cream Topping:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Serve:
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Spread or pipe the whipped cream over the top of the cheesecake.
- Garnish with crushed Biscoff cookies.
