Step 1

Crush the Biscoff biscuits, then in a small bowl combine Biscoff crumbs and butter, mixing so each crumb is moistened.

Make the crust

Press into the bottom and slightly up upsides of a springform or bottomless 9-inch pan. Place the pan in the fridge while you make the cheesecake.

Add the mixture to a pan

Step 2

Cream the cream cheese, sugars, and pumpkin spice until smooth.

Make the Cheesecake base

Step 3

Add in pumpkin puree, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps.

Mix Pumpkin & Vanilla

Step 4

Mix in the eggs, but be careful to not over mix, we don't want a bunch of air in the batter.

Add in Eggs

Step 5

Pour the cheesecake into the crust & use an offset spatula to spread it into an even layer. Then bake the cheesecake, once out of the oven,cover the cheesecake and place it in the fridge for at least 8 hours or overnight.

Bake Cake

Step 6

Add whipped cream and a sprinkling of pumpkin pie spice.

Add Toppings

Step 7