Pumpkin Biscoff Cheesecake

With a rich, pumpkin-y flavor, this amazing cheesecake gets even better with the buttery crust made with Biscoff cookies. Cinnamon and brown sugar also compliment this dessert, which is great addition on a holiday table, or any time you are craving pumpkin!

Preheat the oven to 350 degrees.

Biscoff Crust

• 8.8 ounce package Biscoff cookies

• 7 tbsp unsalted butter, melted

Instructions

• Place cookies in the bowl of a food processor and pulse until finely ground.  Add the butter and pulse until moistened.

• Press mixture into the bottom of a 9-inch springform pan.   Place the pan on a rimmed baking tray to catch any butter.  Bake for 10 minutes.  Place on a wire rack to cool.  Reduce oven temperature to 275 degrees.

Cheesecake Filling

• 24 ounces (680 grams) cream cheese, softened to room temp

• ¾ cup (150 grams) granulated sugar

• ¾ cup (150 grams) brown sugar

• 15 ounces (425 grams) pureed pumpkin

• ¼ cup (57 grams) sour cream, room temp

• 3 large eggs, plus 1 egg yolk, room temp

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp ground ginger

• 2 tbsp all-purpose flour

• 1 tsp vanilla

Instructions

• In a bowl, using an electric mixer, beat the cream cheese on medium-high speed until completely smooth and free of clumps, scraping down the bowl as needed.  Add the brown sugar and granulated sugar and beat until well combined.  Scrape down the bowl, then add in the pumpkin puree and sour cream and beat until smooth.  Add the eggs and yolk, one at a time, then the cinnamon, nutmeg, ginger, cloves, flour and vanilla and beat until just combined.

• Pour over the baked crust and spread evenly.  Tap the pan against the counter a few times to release any bubbles.  Tap a spatula against the top of the batter to pop those bubbles.  Place the pan on a rimmed baking sheet.

• Bake for 1 hour and 45 minutes, or until set and dry at the edges, but slightly jiggly in the center.  Turn off the oven, crack open the oven door, and allow to cool inside the oven for 30 minutes before removing to a cooling rack to cool completely to room temp.

• Refrigerate in the springform pan for at least 6 hours, preferably overnight, to allow the texture to firm and the pumpkin spice flavor to develop. 

Whipped Topping

• 1 cup heavy cream, chilled

• ¼ cup (25 grams) powdered sugar

• 1 tsp vanilla

Instructions

• Whip the cream, powdered sugar, and vanilla with an electric mixer until medium peaks form.  This may take a few minutes.

• Release the cheesecake from the pan onto a serving plate and top with the whipped cream.  Slice and serve.

Optional Garnish

• Use additional Biscoff cookies, cutting several in half.  Press each ½ cookie into the edge of the cheesecake, as pictured.  

• Crumble addition Biscoff cookies to place on top of the whipped cream.