Indulge in the perfect fall dessert with this creamy, spiced pumpkin cheesecake! A buttery Biscoff crust, rich pumpkin filling, and a dollop of whipped cream make this a show-stopping treat for any autumn gathering.
Why You Will Love This Recipe:
This pumpkin cheesecake is the epitome of fall flavors, combining the warmth of spices with the creamy richness of cheesecake. The Biscoff cookie crust adds a delightful crunch and a hint of caramel flavor that perfectly complements the pumpkin filling. It’s not just a dessert; it’s an experience that evokes cozy memories of crisp autumn days, family gatherings, and festive celebrations. Whether you’re serving it at Thanksgiving dinner or enjoying a slice on a quiet evening, this cheesecake is bound to impress.
Introduction:
As the leaves change color and the air turns crisp, the desire for comforting desserts rises. This pumpkin cheesecake is a perfect answer to that craving. With its luscious texture and harmonious blend of spices, it captures the essence of fall in every bite. Unlike traditional pumpkin pie, this cheesecake offers a rich, creamy filling that is both indulgent and satisfying. The Biscoff crust adds a unique twist, making it a standout dessert that will have your guests asking for seconds.
Let’s dive into this delightful recipe that will surely become a staple in your autumn dessert repertoire.
Ingredients:
For the Crust:
- 1 ¾ cups finely crushed Biscoff cookie crumbs (or gingersnaps, graham crackers, or Oreos)
- ½ cup salted butter, melted
- 3 tablespoons light brown sugar
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups light brown sugar
- 1 (15-ounce) can pumpkin puree
- ⅓ cup sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 4 large eggs, room temperature
For the Whipped Cream:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preparation:
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed Biscoff cookie crumbs, melted butter, and light brown sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9- or 10-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and set aside to cool. After this, reduce the oven temperature to 325°F (160°C).
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese and brown sugar together until the mixture is smooth and creamy. Add the pumpkin puree, sour cream, flour, vanilla extract, and spices (cinnamon, ginger, nutmeg, and cloves) to the bowl. Mix well until everything is thoroughly combined.
Step 3: Incorporate the Eggs
Add the eggs one at a time to the pumpkin mixture, mixing just until combined after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks during baking.
Step 4: Bake the Cheesecake
Pour the pumpkin filling over the cooled Biscoff crust, smoothing the top with a spatula. If desired, wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in (this is optional but recommended for a creamier texture). Place the springform pan inside a larger roasting pan and fill the roasting pan with about 1 inch of hot water. This water bath helps the cheesecake bake evenly and prevents cracking. Bake at 325°F (160°C) for approximately 60 minutes or until the edges are set and the center is slightly jiggly.
Step 5: Chill the Cheesecake
Once baked, turn off the oven and leave the cheesecake inside with the door closed for an additional 45 minutes. This gradual cooling process helps prevent cracks. Afterward, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Whip the Cream:
Before serving, prepare the whipped cream. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream on top of the chilled cheesecake.
Serving Suggestions:
Serve this pumpkin cheesecake chilled, topped with a generous dollop of whipped cream. It pairs beautifully with a cup of spiced chai tea or a glass of dessert wine. For an extra touch, sprinkle some cinnamon or crushed Biscoff cookies on top before serving.
Tips:
- Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature for a smoother batter.
- If you prefer a less sweet cheesecake, reduce the amount of brown sugar in the filling slightly.
- For a decorative touch, consider adding caramel sauce or a sprinkle of toasted pecans on top of the whipped cream.
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 4 hours 30 minutes (including chilling time)
Nutritional Information (per slice, based on 12 slices):
- Calories: Approximately 350
- Protein: 6g
- Sodium: 350mg
Conclusion:
This pumpkin cheesecake is not just a dessert; it’s a celebration of fall flavors that brings warmth and joy to any gathering. With its creamy texture, spiced filling, and delightful crust, it’s bound to become a cherished recipe in your kitchen. Whether you’re hosting a holiday dinner or simply indulging in a sweet treat, this cheesecake is sure to impress.
Frequently Asked Questions:
- Can I use a different type of cookie for the crust?
Absolutely! While Biscoff cookies provide a unique flavor, you can substitute them with gingersnaps, graham crackers, or even Oreos for a different twist. - How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. It can also be frozen for up to two months; just make sure to wrap it well to prevent freezer burn. - Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making a day or two in advance. Just ensure it is well covered and refrigerated until you’re ready to serve. - What can I use instead of sour cream?
If you don’t have sour cream on hand, you can substitute it with Greek yogurt or even a non-dairy yogurt for a lighter option. - Is it necessary to use a water bath?
While it’s not strictly necessary, using a water bath helps to keep the cheesecake moist and prevents it from cracking. If you skip this step, be sure to monitor the baking time closely.
Enjoy your baking adventure with this delightful pumpkin cheesecake recipe, and may it bring warmth and sweetness to your autumn celebrations!