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Servings: 12
Calories: 737kcal
Ingredients
For the Cheesecake Crust
- 3 cups Biscoff cookie or other spiced cookies
- ⅓ cup butter melted
For the Cheesecake
- 3 ½ cups cream cheese softened
- 1 ¾ cups pumpkin puree
- 1 cup brown sugar
- 5 large eggs
- ⅓ cup all-purpose flour
For the Decoration
- ¼ cup caramel sauce
- ¼ cup Biscoff cookies crushed
- Whipping cream optional
- White chocolate chips optional
Instructions
- Preheat the oven to 390/200ºC. Line the outside of a 9-inch springform pan with a big sheet of aluminum foil and close it up, bring the foil to the upper side of the pan to prevent the water from entering.
- Crush the biscoff cookies in a food processor until sandy, then add the melted butter and mix until thoroughly combined. Transfer the crumb mixture to the pan and press down firmly to make the crust. Bake for 10 minutes.3 cups Biscoff cookie, ⅓ cup butter
- Lower the oven temperature to 230F 110ºC and bring a pot of water to boil. In a big bowl, using an electric mixer, mix the cream cheese, pumpkin puree, and brown sugar until fully combined. Add the eggs one at a time and continue to mix, then add the flour and mix until just combined.3 ½ cups cream cheese, 1 ¾ cups pumpkin puree, 1 cup brown sugar, 5 large eggs, ⅓ cup all-purpose flour
- Remove the crust from the oven and allow to cool for a few minutes. Once cool, add the cream cheese mixture to the crust. Place the pan in a large baking tray and add the boiling water so it's sitting in water. Bake for 90 minutes; turn the oven off, open the oven door slightly, and prise it open with a wooden spoon. Let the cheesecake cool completely there. Transfer to the refrigerator for at least 4 hours but preferably overnight.
- When ready to serve, decorate the cake with caramel sauce, crushed Biscoff cookies, icing or cream, and white chocolate chips. Serve and enjoy!¼ cup caramel sauce, ¼ cup Biscoff cookies, Whipping cream, White chocolate chips
Notes
- Choosing the Right Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. The latter has added sugars and spices that can alter the taste and texture of your cheesecake.
- Softening the Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps. You can leave it out at room temperature for about an hour or microwave it for 15-20 seconds.
- Preventing Cracks: To avoid cracks in your cheesecake, bake it in a water bath and cool it gradually by leaving the oven door slightly open after baking; I use a wooden spoon to prop the door open.
- Crust Tips: Press the crust mixture firmly into the pan to create a solid base. Allow the crust to cool for a few minutes before adding the filling.
- Decoration: Get creative with your decorations! Drizzle caramel sauce, sprinkle crushed Biscoff cookies, and add optional whipping cream or white chocolate chips for an extra touch.
- Chilling Time: For the best texture, chill your cheesecake for at least 4 hours or overnight. This helps it set properly and enhances the flavor.
- Serving: For clean slices, use a sharp knife and wipe it clean between cuts. This will keep the slices looking neat and professional.
Nutrition
Calories: 737kcal | Carbohydrates: 71g | Protein: 11g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 524mg | Potassium: 275mg | Fiber: 2g | Sugar: 38g | Vitamin A: 6766IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 3mg
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