Description
A creamy cheesecake infused with pumpkin and Biscoff flavors, perfect for fall gatherings.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs (about 28 cookies)
- 6 tbsp unsalted butter, melted (85 g)
- 24 oz cream cheese, softened (680 g)
- 1 cup granulated sugar (200 g)
- 1 cup pumpkin puree (245 g)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup Biscoff cookie spread (280 g)
- 2 tbsp heavy cream
- Whole pecans for garnish
- Extra Biscoff crumbs for topping
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease a 9×13-inch baking dish.
- Combine the Biscoff cookie crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the baking dish to create the crust.
- Bake the crust for 8 minutes, then allow it to cool slightly.
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the pumpkin puree, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until combined.
- Beat in the eggs one at a time, mixing just until incorporated.
- Pour the pumpkin cheesecake filling over the crust and smooth the top.
- Bake for 38–45 minutes, or until the center is just set with a slight jiggle.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
- Warm the Biscoff cookie spread with the heavy cream until smooth and pourable.
- Spread it evenly over the chilled cheesecake.
- Sprinkle with extra Biscoff crumbs and decorate with pecans.
- Chill for another 20 minutes before slicing.
- Serve chilled for the best experience.
Notes
For best results, use room temperature ingredients and do not overmix to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pumpkin cheesecake, Biscoff dessert, fall dessert, Thanksgiving cheesecake