Biscoff Pumpkin Cheesecake

I cannot believe that Thanksgiving will be here in less than a month.  Thanksgiving is one of my favorite holidays, which is funny because I am not the biggest fan of turkey.  I love all the side dishes though and make sure to fill up on those.  To me though Thanksgiving is all about the desserts.  My family usually has just as much dessert options as we do options at dinner.  My two must have Thanksgiving desserts are pumpkin pie and cheesecake.
I decided to combine my two favorite Thanksgiving desserts to make a delicious Biscoff Pumpkin Cheesecake.  While cheesecake is one of my favorites, I have never made an actual cheesecake. I have made mini cheesecakes and no bake cheesecakes, but never an actual cheesecake.  So I went out to the store last weekend and bought a spring form pan and set out to make a cheesecake.
I figured making cheesecake would be really hard, but I was surprised to see it wasn’t hard at all.  It is not hard to get the cheesecake together, but it does take a very long time to bake.  So once I mixed up all my ingredients, which didn’t take long, I popped my cheesecake in the oven and put on a movie.  By the time my cheesecake was done, the movie was about over.
Don’t be afraid by the long baking time, the cheesecake itself is really easy.  This would be a great dessert to make the night before Thanksgiving, the cheesecake can cook the night before and you can do other things while it is baking and then you have a delicious dessert ready for the next day.
I seriously think that this Biscoff Pumpkin Cheesecake was one of the best cheesecakes I have ever had.  It was so delicious and the biscoff flavor of the crust and ganache went great with the pumpkin cheesecake. The cheesecake had a Biscoff Cookie Crust, pumpkin cheesecake in the middle, then a white chocolate biscoff ganache on top.  Yum, this cheesecake was amazing!  I loved the combination of biscoff and pumpkin in every bite.  Plus the cheesecake is so pretty and looks fantastic and would look great on your Thanksgiving table.  I can’t wait to make this again for Thanksgiving!
 
Biscoff Pumpkin Cheesecake

Yield: 12 slices

Biscoff Pumpkin Cheesecake

Ingredients

  • 2 packages Biscoff cookies (about 32 cookies in each package), crushed
  • 1 1/2 sticks butter, melted
  • 4 packages (8 ounces each) Philadelphia cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy cream
  • 1 cup white chocolate chips
  • 1/2 cup Biscoff spread

Instructions

  1. Preheat the oven to 325 degrees.
  2. Take the crushed Biscoff cookies and mix with the melted butter. Press the crust into the bottom and sides of a 10 inch spring form pan lined with parchment paper or tin foil.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Then beat in the eggs and the vanilla, pumpkin puree, and pumpkin pie spice.
  4. Pour the batter into the spring form pan on top of the crust. Bake the cheesecake for 1 hour and 40 minutes or until a knife inserted in the center comes out clean. Remove the cheesecake from the oven and allow to completely cool. When done cooling, refrigerate until ready to serve.
  5. For the white chocolate biscoff ganache, place the white chocolate chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the white chocolate chips. Let it stand for a minute or two then whisk until smooth. Stir in the Biscoff spread until it is well blended.
  6. Once the cheesecake is cool, pour the ganache on top of the cheesecake. Refrigerate the cheesecake until it is ready to serve.

Notes

I decided I wanted a crust on the bottom and sides of the cheesecake. That is why so much cookie crumbs and butter is needed. If you decide that you only want the crust on the bottom, use 1 package of Biscoff Cookie crumbs and 6 tablespoons of butter.

If you cannot find Biscoff Cookies you can substitute ginger snap cookies or you can make a graham cracker crust.

You can also substitute cookie butter in place of the Biscoff spread.

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Comments

  1. I really enjoy biscoff and pumpkin together. Great idea for cheesecake.

  2. This looks yummy, and I’m not even a fan of pumpkin. :)

  3. Dalila G. says:

    What a sweet looking cheesecake!
    I would really like this on my table for Thanksgiving or actually any day…LOL!
    If it’s a dessert it’s on my it’s on my table for all to share with me.
    I will have to buy some ingredients and then it’s baking time in my house. :-)

  4. Having this cheesecake waiting overnight in my fridge would be a great incentive to get up early! It looks scrumptious. I love the Biscoff cookies served on Delta flights, but have never tried the spread. Here in Costa Rica it’s not sold, sadly. Nevertheless, I’m pinning this recipe for future reference whenever we’re back in the states visiting family. Thanks for sharing, Alyssa.

  5. So loving this combo!!! What a great Thanksgiving dessert :)

  6. OMG! Biscoff, pumpkin AND CHEESECAKE?!?!?! I’m so in! Sounds amazing.

  7. Loving the combo–I seriously just opened a jar of cookie butter and took my spoon to it a few nights ago, which is a problem…having an open jar around is such a hazard in this household! Might just have to use it up making this cheesecake :) thanks for sharing this wonderful recipe!

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