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Biscoff Pumpkin Cheesecake Recipe

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This rich and creamy Biscoff Pumpkin Cheesecake combines the spicy warmth of pumpkin pie spice with the unique flavor of Biscoff cookies and cookie butter. Featuring a crunchy Biscoff cookie crust and a luscious pumpkin-infused cream cheese filling swirled with Biscoff Cookie Butter, this dessert is perfect for fall gatherings and holiday celebrations. Baked in a water bath for the perfect texture, it offers a perfectly smooth and decadent cheesecake experience.

Ingredients

Crust

  • 8.8 ounces Biscoff Cookies (1 package, 32 cookies), finely crushed
  • 6 tablespoons butter, melted

Cheesecake Filling

  • 32 ounces cream cheese (4 bricks), softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 3 eggs, room temperature
  • 1 cup pumpkin puree
  • 2 tablespoons all-purpose flour

Topping

  • ¼ cup Biscoff Cookie Butter, warmed until drizzle-able

Instructions

  1. Prepare the Biscoff Cookie crust: Preheat your oven to 350°F (175°C). Use a food processor or crush the Biscoff cookies in a sealed bag with a rolling pin until finely ground. In a mixing bowl, combine the crushed cookies with the melted butter and stir until the mixture is fully blended.
  2. Form and bake the crust: Grease a 9-inch springform pan with baking spray. Press the crust mixture firmly into the bottom of the pan using the back of a measuring cup, extending it 1-2 inches up the sides. Bake the crust for 8-10 minutes, being careful to remove it if it begins to brown.
  3. Make the cheesecake batter: While the crust bakes, add the softened cream cheese, granulated sugar, and brown sugar into a medium to large mixing bowl. Cream them together using a hand or stand mixer until the mixture is smooth and lump-free, scraping down the bowl as needed.
  4. Add flavorings and pumpkin: Mix in the pumpkin pie spice, salt, all-purpose flour, vanilla extract, and pumpkin puree to the cream cheese mixture until smooth. Scrape the sides and bottom of the bowl to ensure an even mix.
  5. Incorporate eggs: Add the room temperature eggs gradually and mix on low to medium speed just until combined. Scrape the bowl thoroughly once more for uniform consistency.
  6. Layer the cheesecake: Pour the cheesecake batter evenly over the pre-baked Biscoff cookie crust, smoothing the surface with a spatula.
  7. Add Biscoff Cookie Butter swirl: Warm the Biscoff Cookie Butter in the microwave for about 10-15 seconds until it’s pourable. Spoon dollops of the cookie butter over the cheesecake batter, then use a butter knife to gently swirl it through the batter in figure-eight motions to create a marbled effect.
  8. Bake in a water bath: Place the springform pan in a larger pan filled with hot water (water bath method) and bake in the preheated oven for 50-60 minutes. The cheesecake is done when the center jiggles slightly about 4 inches across.
  9. Cool gradually: Turn off the oven and leave the cheesecake inside to cool slowly as the oven returns to room temperature. This gradual cooling helps prevent cracks.
  10. Chill: Remove the cheesecake from the oven and water bath, then allow it to reach room temperature on the counter. Afterward, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving for the best texture and flavor.

Notes

  • Using room temperature cream cheese and eggs helps to create a smooth cheesecake batter without lumps.
  • The water bath method prevents cracking by providing gentle, even heat and moisture.
  • You can substitute canned pumpkin puree with homemade pumpkin puree if available.
  • For extra crunch, sprinkle some crushed Biscoff cookies on top before serving.
  • Store leftovers tightly covered in the refrigerator for up to 5 days.

Find it online: https://bitezly.com/biscoff-pumpkin-cheesecake-recipe/