Pumpkin Cheesecake
A creamy, spiced pumpkin cheesecake that captures the essence of fall. Perfect for gatherings and as a comforting treat.
Ingredients
For the crust
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened Make sure it's at room temperature for best results.
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs Should also be at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the Biscoff cookie crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Making the Filling
- In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
- Add sugar and mix until combined. Then, add the pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt. Beat until fully integrated and smooth.
- Pour the filling over the cooled crust, spreading it evenly.
Baking
- Bake for 60–70 minutes until the center is set but still slightly jiggly.
- Cool the cheesecake to room temperature before refrigerating it for at least 4 hours or overnight for the best flavor.
- Once chilled, remove from the springform pan, slice, and serve.
Notes
For enhanced texture, consider using a water bath during baking. Top with whipped cream, caramel sauce, or sprinkle with nuts before serving.