Description
Silky pumpkin pie cheesecake nestles atop a crisp Biscoff cookie base, creating a luxurious autumn dessert that marries classic flavors with modern creativity. Indulgent layers of spiced pumpkin and creamy cheesecake promise a memorable finale you’ll savor with pure delight.
Ingredients
Scale
Crust:
- 1 1/2 cups biscoff cookie crumbs
- 3 tablespoons (45 ml) unsalted butter, melted
- 2 tablespoons (30 g) granulated sugar
- 1 teaspoon ground cinnamon
Filling:
- 3 (8 ounces/226 g) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup (240 ml) sour cream, at room temperature
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1/2 cup (120 g) pumpkin puree
- 2 tablespoons (30 g) granulated sugar
Spices and Seasonings:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Craft the foundation by pulverizing Biscoff cookies into fine granules using a food processor. Blend with melted butter, sugar, and cinnamon until thoroughly incorporated. Press the mixture firmly into a 9-inch springform pan, creating an even base layer. Bake at 325F for 10 minutes, then allow to cool completely.
- Prepare the vibrant pumpkin swirl by whisking pumpkin puree with warming spices, vanilla, sugar, and salt until achieving a silky, uniform consistency. Set aside for later integration.
- Create the luxurious cheesecake filling by whipping cream cheese until ultra-smooth. Gradually incorporate sugar and vanilla, beating until achieving a creamy texture. Introduce eggs individually, ensuring thorough blending after each addition. Gently fold in sour cream and heavy cream until achieving a perfectly uniform mixture.
- Carefully pour the cheesecake filling over the cooled Biscoff crust. Strategically dollop the pumpkin mixture across the surface. Using a knife, delicately weave through the layers, generating an artistic marbled pattern.
- Position the cheesecake in the preheated 325F oven. Bake for 50-60 minutes, monitoring until edges stabilize and center maintains a gentle wobble. Once complete, turn off oven, slightly open the door, and allow the cheesecake to gradually cool for approximately 60 minutes.
- Transfer the cheesecake to the refrigerator, chilling for a minimum of 4 hours or preferably overnight. When ready to serve, carefully release from the springform pan, slice into elegant portions, and indulge in the decadent creation.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and even mixing.
- Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- For a gluten-free version, substitute Biscoff cookies with gluten-free graham crackers or almond flour-based crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg