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Pumpkin Cheesecake with Biscoff Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

BISCOFF COOKIE CRUST:

  • 12-14 Biscoff cookies
  • 3 Tbsps organic brown sugar
  • 1/2 tsp ground cinnamon
  • 3 Tbsps unsalted butter, melted + more, if needed

PUMPKIN CHEESECAKE + FILLING:

  • 16 ozs. organic cream cheese, softened at room temp. 
  • 1 cup organic pumpkin puree (Canned version, not pie filling!)
  • 3/4 cup organic brown sugar
  • 4 Tbsps organic all-purpose flour 
  • 2 tsps vanilla extract
  • 2 organic eggs, at room temp. 
  • 3 Tbsps low-fat or full-fat sour cream
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

TOPPINGS:

  • Whipped cream, store-bought or homemade (See Notes!)
  • Biscoff cookies, crumbled

Instructions

TO MAKE THE BISCOFF CRUST:

  • Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
  • Grind the biscoff cookies, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookies, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

TO MAKE THE FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the pumpkin puree, vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
  • Pour the batter into the prepared pan until 3/4 filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
  • Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
  • Once cheesecake has fully chilled, top with whipped cream, and crumbled Biscoff cookies. Slice and enjoy.
  • Bon Appetit!

Notes

  • STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
  • CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
  • HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 Tbsp vanilla extract and a pinch of sea salt.*