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Pumpkin Cheesecake with Biscoff Crust

Oh my goodness, let’s talk about Pumpkin Cheesecake with Biscoff Crust! This is one of those recipes that makes my heart sing, especially as the leaves start turning and the air gets that cozy autumn vibe. Honestly, if you’re looking for a dessert that brings all the feels, this is it! It’s creamy, dreamy, and that Biscoff crust? Pure magic in every bite. So grab your apron, and let’s whip up something delicious together!

What Is Pumpkin Cheesecake with Biscoff Crust?

So, you might be wondering what makes Pumpkin Cheesecake with Biscoff Crust so special. It’s basically a love child of classic cheesecake and pumpkin pie, creating a fantastic dessert that’s perfect for fall. The pumpkin adds a rich, warm flavor, while the Biscoff cookies bring a delightful crunch and a hint of spice. This dessert is creamy, with just the right amount of sweetness, making it ideal for gatherings, holidays, or a special treat just for you.

Ingredients Overview for Pumpkin Cheesecake with Biscoff Crust

Before we dive into the fun of baking, let’s gather our ingredients. Here’s what you’ll need for Pumpkin Cheesecake with Biscoff Crust:

Biscoff Cookies (about 1 ½ cups crushed): These cookies are sweet, spiced, and provide a scrumptious base.
Unsalted Butter (4 tablespoons, melted): This helps to bind the crust together and adds richness.
Cream Cheese (16 ounces, softened): A must for that cheesecake creaminess.
Pumpkin Puree (1 cup, not pumpkin pie filling): Use pure pumpkin for the best flavor and texture.
Granulated Sugar (¾ cup): Sweetens the cheesecake beautifully.
Brown Sugar (¼ cup): Adds warmth and depth to the flavor.
Vanilla Extract (1 teaspoon): Just a splash for that lovely aroma.
Eggs (3 large): They help set the cheesecake and give it that rich texture.
Pumpkin Spice (1 teaspoon): This is where all the fall flavor magic happens.
Salt (a pinch): Just a tiny bit to enhance all the flavors.

Step-by-Step Instructions for Pumpkin Cheesecake with Biscoff Crust

Time to turn your kitchen into a happy baking space! Here’s how to make Pumpkin Cheesecake with Biscoff Crust:

Preheat Your Oven: Start by preheating your oven to 325°F (165°C). It’s crucial to get that warm environment just right for baking.
Prepare The Crust: In a bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are moistened. Press the mixture into the bottom of a springform pan to create an even layer.
Bake The Crust: Pop the crust in the oven for about 10 minutes, then take it out and let it cool.
Mix The Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and brown sugar, mixing well.
Add The Pumpkin: Incorporate the pumpkin puree and vanilla extract. Mix until everything is blended.
Egg Time: Add the eggs, one at a time, mixing well after each addition. Finally, stir in pumpkin spice and a pinch of salt.
Combine and Pour: Gently pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake: Bake for about 50-60 minutes or until the center is set but still slightly wobbly. Don’t worry; it will firm up as it cools.
Chill It: Let it cool at room temperature, and then refrigerate for at least four hours before serving. Overnight is even better!
Serve & Enjoy: Slice it up, and serve with whipped cream or a sprinkle of cinnamon if you wish!

Serving Suggestions

Pumpkin Cheesecake with Biscoff Crust is a showstopper on its own, but you can always up the ante a bit! Consider topping each slice with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon for that classic fall twist. You could also drizzle some caramel sauce over the top, or maybe even serve it with a scoop of vanilla ice cream. Trust me; you can’t go wrong here.

Tips For The Perfect Pumpkin Cheesecake with Biscoff Crust

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth batter.
Don’t Overmix: When adding the eggs, mix just until incorporated to avoid a grainy texture.
Check for Doneness: It should be set with a slight jiggle in the center; it will continue to cook as it cools.
Experiment with Spices: Feel free to adjust the pumpkin spice to your taste. A little extra cinnamon or nutmeg can add a lovely touch!
Refrigerate Overnight: For the best texture and flavor, chill overnight before serving.

Q&A Section

Q1: Can I use store-bought pumpkin puree?
Absolutely! Store-bought pumpkin puree works perfectly and saves you some time.

Q2: How long can I keep leftovers?
You can keep leftovers in the fridge for about 3-5 days, but trust me, they won’t last long!

Q3: Can I freeze this cheesecake?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then foil. It should keep for about 2-3 months.

Q4: What can I substitute for Biscoff cookies?
Gingersnap cookies or graham crackers make great substitutes if you’re in a pinch.

Why You’ll Love It

Pumpkin Cheesecake with Biscoff Crust is perfect for all those cozy fall get-togethers. The creaminess of the cheesecake paired with the crunch of that spiced crust creates a lovely balance that you just can’t resist. Plus, the simplicity of the recipe means it’s a fantastic choice for both novice and experienced bakers. Whether you’re preparing it for Thanksgiving or just a Saturday night in, you’re going to love this dessert!

Behind The Scenes

Creating this Pumpkin Cheesecake with Biscoff Crust was a delicious journey! I remember the first time I tried to make it, and let me tell you, I almost turned my kitchen into a flour bomb. After a few tries (with some epic flair-ups involving over-mixing), I finally landed on the perfect combination of ingredients. The Biscoff crust is an unexpected delight, and it instantly became my favorite part. If you want to see more of my culinary adventures, be sure to check out my Pinterest page here.

So, grab your ingredients and get ready to bake up some magic! With every slice, you’ll understand why this Pumpkin Cheesecake with Biscoff Crust is destined to be a favorite in your home too. Happy baking, friends!