biscoff pumpkin cheesecake

How To Make biscoff pumpkin cheesecake

• 
  Step 1
  For ingredients to incorporate smoothly, it is important that the cream cheese and eggs are at room temperature. I usually set them out on the counter first thing in the morning. Preheat oven to 325 degrees F. Slow and low for no cracks!
• 
  Step 2
  Pulse cookies or graham crackers (I've had great results using ginger snaps also) in a food processor along with pecans. Add melted butter, spices, and sugar. Pulse a few additional times.
• 
  Step 3
  Arrange two pieces of foil in a cross pattern as seen in this picture. Spray a 9" springform pan with cooking spray. Then wrap the foil up the edges of the pan.
• 
  Step 4
  Pour crumbs into the bottom of the greased pan. Bake at 325 degrees for 14 minutes. It will make your kitchen smell delish.
• 
  Step 5
  While the crust is baking prepare the filling. Beat the cream cheese (which should be pretty soft by now) until smooth. It is important to scrape down the sides every so often. Add the sugar, spices, and salt.
• 
  Step 6
  Mix in the pumpkin puree. Scrape down the bowl and then add the vanilla extract and lemon juice. Add eggs one at a time then scrape down the bowl again. Finally, mix in the 1/2 cup heavy cream. Don't overmix because this can cause the cheesecake to crack
• 
  Step 7
  Making the cheesecake in a water bath is simple and will 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 ok 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 halfway up the springform pan.
• 
  Step 8
  Bake for about 65-75 minutes (every oven is different). Bake until there is just a little jiggle left in the middle. The cheesecake will continue to bake as it cools in the oven so don't overbake. 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 it 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.
• 
  Step 9
  Biscoff can be found at Walgreens or Walmart. Trader Joe's has their version called Cookie Butter. Both work great.
• 
  Step 10
  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 the cheesecake and tilt the springform pan back and forth to cover smoothly. Place the cheesecake in the freezer to help remove it from the pan.
• 
  Step 11
  Let the cheesecake sit in the freezer for at least one hour. To remove the outer ring, run a small knife around the edge and then release the spring. Run a large knife along the bottom to release from the bottom of the pan.
• 
  Step 12
  Chill the beaters and a glass measuring container in the fridge for about 15 minutes. I use the glass measuring cup to mix directly in. Add the whipping cream, cinnamon, vanilla, and sugar. Mix at high speed until fluffy.
• 
  Step 13
  Place into a pastry bag with a tip of your choice and decorate as you wish.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!