why make this recipe
Pumpkin Pie Cheesecake with Biscoff Crust is a unique dessert that combines two beloved treats: pumpkin pie and cheesecake. This recipe is perfect for fall gatherings, festive celebrations, and holiday dinners. The flavorful Biscoff crust adds a delicious twist, making each bite special. It’s creamy, rich, and sure to please anyone with a sweet tooth!
how to make Pumpkin Pie Cheesecake with Biscoff Crust
Ingredients:
- 1 ½ cups Biscoff cookie crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ½ cup pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- Pinch of salt
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
Directions:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine Biscoff cookie crumbs, melted butter, sugar, and ground cinnamon. Mix until well combined.
- Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes, then let it cool.
- In another bowl, mix the pumpkin puree, cinnamon, nutmeg, vanilla extract, sugar, and salt until smooth.
- In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add the sugar and mix well. Then add 2 teaspoons of vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until smooth and combined.
- Gently fold in the pumpkin mixture until everything is blended.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for about 60-70 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
how to serve Pumpkin Pie Cheesecake with Biscoff Crust
Serve the cheesecake chilled. You can garnish it with whipped cream, a sprinkle of cinnamon, or chocolate shavings for an added touch. This dessert is perfect for sharing at parties or enjoying with family.
how to store Pumpkin Pie Cheesecake with Biscoff Crust
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will last for about 4-5 days in the fridge.
tips to make Pumpkin Pie Cheesecake with Biscoff Crust
- Make sure the cream cheese is softened for easy mixing.
- Use room temperature eggs and sour cream for a smoother batter.
- Do not overmix the eggs to keep the cheesecake from cracking.
- If you like a stronger pumpkin flavor, you can add more pumpkin puree.
variation
You can add chocolate chips to the cheesecake batter for a chocolate pumpkin cheesecake. Alternatively, use a ginger snap cookie crust for a different flavor profile.
FAQs
Q: Can I freeze Pumpkin Pie Cheesecake?
A: Yes! You can freeze the cheesecake for up to 3 months. Wrap it well in plastic wrap and foil.
Q: How do I know when the cheesecake is done?
A: The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
Q: Can I use a different type of cookie for the crust?
A: Absolutely! You can use graham crackers, Oreos, or any cookie of your choice for the crust.
Pumpkin Pie Cheesecake with Biscoff Crust
A unique dessert that combines two beloved treats: pumpkin pie and cheesecake. Perfect for fall gatherings and festive celebrations with a delicious Biscoff crust.
- Total Time: 100 minutes
- Yield: 12 servings 1x
Ingredients
- 1 ½ cups Biscoff cookie crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- ½ cup pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- Pinch of salt
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine Biscoff cookie crumbs, melted butter, sugar, and ground cinnamon. Mix until well combined.
- Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes, then let it cool.
- In another bowl, mix the pumpkin puree, cinnamon, nutmeg, vanilla extract, sugar, and salt until smooth.
- In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add the sugar and mix well. Then add 2 teaspoons of vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and heavy cream until smooth and combined.
- Gently fold in the pumpkin mixture until everything is blended.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for about 60-70 minutes or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure the cream cheese is softened for easy mixing. Use room temperature eggs and sour cream for a smoother batter. Do not overmix the eggs to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg