Biscoff Pumpkin Cheesecake
By
Cara Metzger
@lovemyterrier
2
Blue Ribbon Recipe
OH MY .. this a good cheesecake! It's definitely a little time consuming, but it's so worth it. The cheesecake is nice and creamy. And, the Biscoff spread on top adds great flavor. This cheesecake will be a welcome addition to your holiday dessert table!
The Test Kitchen
Ingredients
-
CRUST
-
1 1/2 cgraham crackers, crushed
-
1/4 cpecans
-
5 Tbspbutter, melted
-
3 Tbspsugar
-
1 tspcinnamon
-
1/2 tspclove, ground
-
1/2 tspginger powder
-
FILLING
-
4 (8 oz) pkgcream cheese, room temperature
-
1 1/3 csugar
-
1 tspcinnamon
-
1/2 tspginger powder
-
1/4 tspclove, ground
-
1/4 tspallspice, ground
-
1/4 tspnutmeg
-
1/2 tspsalt
-
1 (15 oz) can(s)pumpkin, canned
-
1 Tbspvanilla
-
1 Tbsplemon juice
-
4eggs
-
1/2 cheavy cream
-
TOPPING
-
1/2 cbiscoff spread (or trader joe's cookie butter)
-
1 cheavy cream, cold
-
1 Tbspsugar
-
1 tspcinnamon
-
1 tspvanilla bean paste (or vanilla extract)
How to Make Biscoff Pumpkin Cheesecake
- Making the cheesecake in a water bath is simple and will about guarantee your cheesecake will be crack-free. I set my springform pan into a large casserole pan. Pour the batter gently over the crust. It is o.k. if the crust is still warm. The batter will almost come to the top of the pan. Add hot tap water carefully to the pan. The water should reach about half way up the springform pan.
- Bake at 325 for about 65-75 minutes. Every oven is different. Bake them until there is just a little jiggle left in the middle. The cheesecake will continue to bake as it comes to a cool in the oven so don't over bake. When there is just a small jiggle left, turn the oven off and open the door just a crack. I let mine sit in the oven for at least an hour or two. Then remove from the water bath. Remove the foil. You may notice some melted butter or some water that entered the foil. It won't be a problem.
- After the cheesecake has completely cooled, place in the refrigerator overnight. The next day, melt 1/2 cup of the Biscoff in the microwave for approximately 30 seconds. It doesn't take long. Pour over cheesecake and tilt the springform pan back and forth to cover smoothly. Place cheesecake in freezer to help remove from the pan.