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A close-up slice of rich pumpkin cheesecake featuring a thick, dark Biscoff cookie crust.

Pumpkin Cheesecake with Biscoff Cookie Crust

  • Author: recipebychefs.com
  • Total Time: 80 min
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

A rich pumpkin cheesecake set on a crunchy crust made from Biscoff cookies.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  2. Combine the crushed Biscoff cookies, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese until smooth.
  5. Add the pumpkin puree, 1 cup sugar, vanilla extract, cinnamon, ginger, and nutmeg. Mix until just combined. Do not overmix.
  6. Beat in the eggs one at a time, mixing just until incorporated after each addition.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Bake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

  • For easier slicing, run a thin knife under hot water and wipe dry between cuts.
  • You can top this cheesecake with whipped cream or extra crushed Biscoff cookies before serving.
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40g
  • Sodium: 300mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: pumpkin, cheesecake, biscoff, cookie crust, dessert, fall recipe, spiced

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Find it online: https://recipebychefs.com/indulge-in-pumpkin-cheesecake-biscoff-crust/