Serves 12
130 min
Biscoff Pumpkin Cheesecake
Recipe GLPR202ec9d12164d9
A decadent autumn-inspired cheesecake combining creamy pumpkin filling with Biscoff cookie flavors. The dessert features a crushed Biscoff cookie crust, a smooth pumpkin-spiced cream cheese filling, and is topped with a rich white chocolate Biscoff ganache.
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Ingredients
2 packages Biscoff cookies (about 32 cookies each), finely crushed
1.5 sticks unsalted butter, melted
4 packages (8 ounces each) cream cheese, softened to room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
1 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
1 cup white chocolate chips
0.5 cup heavy cream
0.5 cup Biscoff spread
Directions
Preheat your oven to 325°F. Line a 10-inch springform pan with parchment paper or aluminum foil.
In a medium bowl, combine the finely crushed Biscoff cookies with the melted butter, mixing until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of the prepared springform pan. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together on medium speed until the mixture is completely smooth and creamy, about 2-3 minutes, scraping down the bowl as needed.
Add the room temperature eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Do not overmix.
Mix in the vanilla extract, pumpkin puree, and pumpkin pie spice until fully incorporated and the batter is smooth.
Pour the pumpkin cheesecake batter over the crust in the springform pan, spreading it evenly.
Bake for 1 hour and 40 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (about 1 inch in diameter in the very center). A knife inserted 2 inches from the edge should come out clean. Do not overbake.
Turn off the oven and crack the door open about 2 inches. Let the cheesecake rest in the oven for 1 hour to cool gradually. This prevents cracking.
Remove the cheesecake from the oven and allow it to come to room temperature completely, about 1-2 hours.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
To prepare the white chocolate Biscoff ganache, place the white chocolate chips in a medium heat-safe bowl.
Pour the heavy cream into a small saucepan and heat over medium heat, stirring occasionally, until the cream reaches a boil and rises up the sides of the pan. Immediately remove from heat.
Pour the hot cream over the white chocolate chips and let sit undisturbed for 1-2 minutes to allow the residual heat to soften the chocolate.
Whisk the mixture until completely smooth and glossy. Stir in the Biscoff spread until well blended and combined.
Allow the ganache to cool to room temperature, about 10-15 minutes, then pour it evenly over the top of the chilled cheesecake.
Refrigerate the finished cheesecake for at least 2 hours before serving to allow the ganache to set. Slice with a hot, clean knife for best results.
