There is something about the month of October, that just makes me happy. It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.
There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.
The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.
I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.
- 12 oz Biscoff Cookies, finely crushed
- 4 tbsp butter melted
- 2 lbs Cream Cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs, at room temp.
- 1 can pumpkin puree
- 1 tbsp & 1 tsp pumpkin pie spice
- 3 tbsp vanilla extract
- 1/4 cup heavy cream
- 1/2 cup sour cream
- Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don’t have to wrap everything with foil.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
Vanilla Bean Cheesecake
Raspberry Swirl Lemon Cheesecake
Double Chocolate Cheesecake Cups with Biscoff Crust