Pumpkin Cheesecake with Biscoff Cookie Crust: A Thanksgiving Delight

Introduction

As the leaves turn and the air grows crisp, the arrival of pumpkin season signals a time for cozy gatherings and festive feasts. One standout dessert that embodies the spirit of the season is Pumpkin Cheesecake with Biscoff Cookie Crust. This indulgent treat combines the creamy richness of cheesecake with the warm flavors of pumpkin and spices, all nestled in a crunchy, caramelized Biscoff cookie crust. It’s the perfect way to elevate your Thanksgiving dessert table and leave your guests asking for seconds.

I first encountered this delightful recipe during a holiday baking session with friends. The combination of flavors was so incredible that it quickly became a staple in my holiday repertoire. Pumpkin cheesecake strikes the ideal balance between creamy and spiced, while the Biscoff crust adds an unexpected twist that takes this dessert to another level. Let’s explore why you’ll fall in love with this recipe and how to make it perfectly every time!

Why You’ll Love This Recipe

1. Decadent Flavor: The rich, spiced pumpkin filling perfectly complements the sweet, buttery notes of the Biscoff crust.
2. Easy to Prepare: While it looks impressive, the recipe is surprisingly straightforward, making it accessible for bakers of all skill levels.
3. Crowd-Pleaser: This cheesecake is sure to impress family and friends, making it an excellent addition to your holiday gatherings.
4. Make-Ahead Option: You can prepare the cheesecake in advance, allowing you to enjoy the festivities without the stress of last-minute baking.
5. Gorgeous Presentation: The creamy texture and vibrant orange hue of the cheesecake create a stunning dessert that looks as good as it tastes.

Preparation Time and Servings

• Total Time: 3 hours (30 minutes prep, 2 hours cooking, 30 minutes cooling)
• Servings: This recipe serves about 12 people.
• Nutrition Facts: Calories per serving: 350, Protein: 5g, Carbs: 32g, Fat: 24g.

Ingredients

For the Biscoff Cookie Crust:

• 2 cups Biscoff cookies, crushed: Provides a sweet, spiced base.
• ½ cup unsalted butter, melted: Binds the crust together and adds richness.
• 2 tablespoons granulated sugar: Enhances the sweetness of the crust.

For the Pumpkin Cheesecake Filling:

• 16 oz cream cheese, softened: The main component that creates a rich, creamy texture.
• 1 cup pumpkin puree: Adds moisture and flavor, essential for the fall vibe.
• ¾ cup granulated sugar: Sweetens the filling to balance the spices.
• ½ cup sour cream: Contributes to a velvety texture and tangy flavor.
• 3 large eggs: Provide structure and richness.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 teaspoon ground cinnamon: A warm spice that complements the pumpkin.
• ½ teaspoon ground nutmeg: Adds depth and warmth.
• ½ teaspoon ground ginger: Brings a zesty kick to the mix.
• ¼ teaspoon salt: Balances the sweetness and enhances flavors.

Step-by-Step Instructions

STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 325°F (160°C). This ensures that the cheesecake bakes evenly, resulting in a smooth and creamy texture.

STEP 2: MAKE THE BISCUIT CRUST

In a medium mixing bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter. The mixture should resemble wet sand.

STEP 3: PRESS THE CRUST INTO THE PAN

Transfer the cookie mixture into a 9-inch springform pan. Using the back of a measuring cup or your fingers, firmly press the mixture into the bottom and slightly up the sides of the pan. This step creates a sturdy base for your cheesecake.

STEP 4: BAKE THE CRUST

Place the crust in the preheated oven and bake for about 10 minutes. This helps to set the crust and enhances its flavor. Once done, remove it from the oven and let it cool while you prepare the filling.

STEP 5: PREPARE THE CHEESECAKE FILLING

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, and continue mixing until well combined.

STEP 6: ADD PUMPKIN AND SOUR CREAM

Next, add the pumpkin puree and sour cream to the cream cheese mixture. Beat until fully incorporated and smooth. This is where the cheesecake gets its rich flavor and creamy texture.

STEP 7: INCORPORATE THE EGGS AND SPICES

Add the eggs, one at a time, mixing on low speed after each addition. This helps to prevent overmixing, which can lead to cracks in the cheesecake. Then, add the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until just combined.

STEP 8: POUR FILLING INTO CRUST

Carefully pour the pumpkin cheesecake filling into the cooled Biscoff crust, smoothing the top with a spatula. This will create a beautiful, even surface for baking.

STEP 9: BAKE THE CHEESECAKE

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to firm up as it cools, so be careful not to overbake it.

STEP 10: COOL AND CHILL

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour. This helps to prevent cracks. After it has cooled, cover the cheesecake and refrigerate for at least 2 hours or overnight for best results.

STEP 11: SERVE

When ready to serve, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan and remove it. Slice the cheesecake into wedges and serve as is or topped with whipped cream and a sprinkle of crushed Biscoff cookies for an extra touch.

How to Serve

• Garnish Options: Consider garnishing with whipped cream, caramel drizzle, or a sprinkle of cinnamon to enhance the presentation and flavor.
• Pairing Suggestions: This cheesecake pairs beautifully with a hot cup of coffee or a warm spiced chai tea, making for a cozy dessert experience.
• Serving Style: For a festive touch, serve individual slices on decorative plates, and add a small scoop of vanilla ice cream on the side.

Additional Tips

1. Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This will help to achieve a smooth filling without lumps.
2. Don’t Overmix: When adding the eggs, mix on low speed to prevent incorporating too much air, which can cause the cheesecake to crack during baking.
3. Experiment with Spices: Feel free to adjust the spices based on your preference. If you love the flavor of cloves or allspice, add a pinch for extra warmth.
4. Check for Doneness: The cheesecake should be set around the edges and still slightly jiggly in the center. It will firm up as it cools.
5. Store Properly: Leftover cheesecake can be stored in the refrigerator for up to 5 days. Make sure it’s covered to prevent it from absorbing odors from other foods.

Recipe Variations

• Chocolate Drizzle: Drizzle melted chocolate over the top for a decadent touch.
• Nutty Crunch: Add chopped pecans or walnuts to the Biscoff crust for added texture.
• Maple Flavor: Substitute some of the granulated sugar with maple syrup to give the filling a delightful maple flavor.
• Spiced Whipped Cream: Whip cream with a touch of cinnamon or nutmeg to enhance the holiday spirit.
• Layered Version: Create a layered dessert by alternating layers of pumpkin cheesecake and spiced whipped cream in individual cups for a fun presentation.

Serving Suggestions

• Side Dishes: Serve alongside a light salad or roasted vegetables for a well-rounded meal.
• Beverage Pairing: Complement the cheesecake with a glass of dessert wine or apple cider to enhance the flavors of the pumpkin.
• Kid-Friendly Option: For a fun twist, serve the cheesecake in small jars or cups for kids to enjoy.

Freezing and Storage

Storage

• Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. For the best texture, it’s best enjoyed within the first couple of days.

Freezing

• If you have extra cheesecake or want to prepare it ahead of time, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag. The cheesecake can be frozen for up to 2 months.

Thawing

• To thaw, simply place the frozen cheesecake in the refrigerator overnight. This gradual thawing helps maintain the creamy texture.

Special Equipment

• Springform Pan: Essential for easy removal of the cheesecake once it’s set.
• Mixing Bowls: A large mixing bowl for the filling and a medium bowl for the crust.
• Electric Mixer: A hand or stand mixer makes it easier to achieve a smooth and creamy filling.
• Spatula: Useful for spreading the filling evenly in the crust and for scraping down the sides of the bowl.

FAQ Section

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree can add a fresh, robust flavor to your cheesecake. Just ensure it’s not too watery, as excess moisture can affect the texture.

What if I don’t have Biscoff cookies?

You can substitute with graham crackers or digestive biscuits. Just add a bit of cinnamon to mimic the spice flavor of Biscoff cookies.

Can I make this cheesecake without sour cream?

Yes, you can substitute sour cream with Greek yogurt or leave it out entirely for a lighter version, although it may alter the creaminess slightly.

How do I know when the cheesecake is done?

The cheesecake should be set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I prepare this ahead of time?

Definitely! This cheesecake can be made a day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve.

Conclusion

I hope you’re as excited as I am to try this Pumpkin Cheesecake with Biscoff Cookie Crust! It’s a dessert that not only brings warmth and flavor to your Thanksgiving table but also creates a delightful experience for every guest. Whether for a holiday gathering or a cozy family dinner, this cheesecake is sure to impress and satisfy.

Don’t forget to share your results! I can’t wait to see how your pumpkin cheesecake turns out—be sure to leave a comment or tag me on social media with your delicious creations. Happy baking, and enjoy your Thanksgiving!

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