Description
A creamy pumpkin cheesecake with a Biscoff cookie crust and topping.
Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup crushed Biscoff cookies, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin pie spice.
- Add the pumpkin puree and heavy cream, mixing until just combined.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and let it cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, sprinkle the crushed Biscoff cookies over the top.
Notes
- For a smoother crust, you can pulse the Biscoff cookies in a food processor.
- Ensure your cream cheese is at room temperature for a lump-free filling.
- Do not overmix the cheesecake batter after adding the eggs.
- Cooling the cheesecake gradually helps prevent cracks.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, biscoff cookies, no-bake cheesecake, holiday dessert, fall dessert, creamy cheesecake