Pumpkin pie cheesecake with Biscoff cookie crust


Why you'll love it

This recipe is made from scratch using real pumpkin. The biscoff cookie crust pairs perfectly with the pumpkin pie spices in the cheesecake. Perfect for Friendsgiving, Thanksgiving or any Fall gathering.


– Biscoff cookies – Butter – Pumpkin Puree – Cream Cheese – Eggs – Flour – Heavy Cream – Brown and Granulated Sugar – Vanilla Extract – Pumpkin Pie Spices


– Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again. – Add the eggs in one at a time, mix until just combined. (Don't over-beat the batter) – Line the outside of your springform pan with heavy duty aluminum foil. Place the aluminum covered pan inside a large baking pan. – Place the aluminum covered pan inside a large baking pan. Add to the baking pan about 1-2 cups of water – Pour the cheesecake batter into the prepared pan. Bake for 90 minutes. – Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a sharp flat edge knife around the outside edge of the cheesecake  – Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through. – Prior to serving, prepare your whipped cream. Beat the whipped cream, powdered sugar, salt, cinnamon and cream of tartar until stiff peaks form. Decorate your cheesecake however you wish. Top with biscoff cookie crumbles as additional garnish