Ingredients
- 2 cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine crushed Biscoff cookies and melted butter until mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar gradually, beating until combined.
- Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Pour the filling into the cooled crust, smoothing it out.
- Bake for 50-60 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool for about an hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Release from pan, slice, and serve with whipped cream and cinnamon.
Notes
For best texture, use room temperature cream cheese and eggs. Consider swirling caramel sauce before baking for added flavor.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian