Biscoff Pumpkin Cheesecake

Name: Biscoff Pumpkin Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12-16
Cuisine: American
Ingredients: CRUST; 1 1/2 c graham crackers, crushed; 1/4 c pecans; 5 Tbsp butter, melted; 3 Tbsp sugar; 1 tsp cinnamon; 1/2 tsp clove, ground; 1/2 tsp ginger powder; FILLING; 4 (8 oz) pkg cream cheese, room temperature; 1 1/3 c sugar; 1 tsp cinnamon; 1/2 tsp ginger powder; 1/4 tsp clove, ground; 1/4 tsp allspice, ground; 1/4 tsp nutmeg; 1/2 tsp salt; 1 (15 oz) can(s) pumpkin, canned; 1 Tbsp vanilla; 1 Tbsp lemon juice; 4 eggs; 1/2 c heavy cream; TOPPING; 1/2 c biscoff spread (or trader joe's cookie butter); 1 c heavy cream, cold; 1 Tbsp sugar; 1 tsp cinnamon; 1 tsp vanilla bean paste (or vanilla extract)

By Cara Roe
@lovemyterrier

I wanted to experiment with my pumpkin cheesecake so I added a layer of Biscoff spread to the top and it was wonderful! My mother-in-law said it was the best cheesecake she ever had. If you live near a Trader Joe's you can use their version of Biscoff which is called Cookie Butter. I adapted the cheesecake recipe from America's Test Kitchen.

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

Rating:

★★★★★ 4 votes5

Comments:

39 Comments

Serves:

12-16

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST
1 1/2 c

graham crackers, crushed
1/4 c

pecans
5 Tbsp

butter, melted
3 Tbsp

sugar
1 tsp

cinnamon
1/2 tsp

clove, ground
1/2 tsp

ginger powder
FILLING
4 (8 oz) pkg

cream cheese, room temperature
1 1/3 c

sugar
1 tsp

cinnamon
1/2 tsp

ginger powder
1/4 tsp

clove, ground
1/4 tsp

allspice, ground
1/4 tsp

nutmeg
1/2 tsp

salt
1 (15 oz) can(s)

pumpkin, canned
1 Tbsp

vanilla
1 Tbsp

lemon juice
4

eggs
1/2 c

heavy cream
TOPPING
1/2 c

biscoff spread (or trader joe's cookie butter)
1 c

heavy cream, cold
1 Tbsp

sugar
1 tsp

cinnamon
1 tsp

vanilla bean paste (or vanilla extract)
Add Ingredients to Grocery List

How to Make Biscoff Pumpkin Cheesecake

Step-by-Step

For ingredients to incorporate smoothly, it is important that the cream cheese and eggs are room temperature. I usually set them out on the counter first thing in the morning. Preheat oven to 325 degrees....slow and low for no cracks!
Pulse cookies or graham crackers (I've had great results using ginger snaps also) in food processor along with pecans. Add melted butter, spices, and sugar and pulse a few additional times.
Arrange two pieces of foil in a cross pattern as seen in this picture. Spray a 9" Springform pan with cooking spray and then wrap the foil up the edges of the pan.
Pour crumbs into the bottom of the greased pan and bake at 325 for 14 minutes. It will make your kitchen smell delish!
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.
Mix in the pumpkin puree. Scrape down the bowl and then add the vanilla 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 over mix because this can cause the cheesecake to crack
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.
Biscoff can be found at Walgreen's or WalMart. Trader Joe's has their version called Cookie Butter. Both work great!
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.
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 spring. Run a large knife along the bottom to release from the bottom of the pan.
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. Place into a pastry bag with a tip of your choice and decorate as you wish.