The union of Biscoff cookies, pumpkin and our Pumpkin Pie Spice Mix offers the best of both a pumpkin pie and a cheesecake – like it’s a big, happy family.
How to keep your cheesecake from cracking
We’ve all been there. The cheesecake looks perfect in the oven, and then next time you look, it does’t. To reduce the chances of cracking, ensure all ingredients are at room temperature, and avoid mixing on high speed as that would incorporate more air, causing the cheesecake to rise and then fall.
Pumpkin Cheesecake
An indulgent dessert combining the classic flavours of pumpkin pie and cheesecake, finished off with caramel and whipped topping.
Ingredients
Base
- 2 cups Biscoff crumbs 25 cookies (see note #1)
- ½ tsp salt
- ¼ cup unsalted butter melted
Cheesecake
- 2 cups canned pumpkin purée
- 3 250 g pkg cream cheese softened
- 1⅔ cups granulated sugar
- 4 eggs
- 2 tbsp all-purpose flour
- 2 tsp vanilla
- 1½ tsp Pumpkin Pie Spice
- ¾ tsp salt
- ½ cup 14% sour cream
- ½ cup 35% cream
Pumpkin Spice Caramel (makes 3⁄4 cup)
- ¾ cup packed light-brown sugar
- ½ cup 35% cream
- ¼ cup unsalted butter
- ½ tsp salt
- ¼ tsp Pumpkin Pie Spice
Whipped Topping
- 1 cup 35% cream
- 1 tbsp granulated sugar
- ¼ cup sour cream
- 1 Biscoff cookie crumbled
Instructions
- Preheat oven to 350°F. Lightly spray base of 9-inch springform pan with oil, then line bottom with parchment round.
Base
- In bowl, stir together Biscoff crumbs and salt. Stir in butter until moistened. Press firmly onto bottom and up side of prepared pan. Bake until fragrant and golden, 8 to 10 minutes. Let cool.
- Wrap outside of pan with two large overlapping squares of heavy-duty foil, wrapping all the way up side of pan. Place in roasting pan.
Cheesecake
- Line large plate with 3 layers of paper towel; spread pumpkin purée and let stand for 5 minutes.
- In large bowl, beat cream cheese on medium until smooth. Beat in sugar, scraping down side of bowl, until light and smooth, about 3 minutes. On low, beat in eggs 1 at a time, scraping down side of bowl often. Beat in pumpkin purée, flour, vanilla, Pumpkin Pie Spice and salt. Beat in sour cream, then cream. Pour over crust, smoothing top.
- Pour enough hot water into roasting pan to come almost halfway up side of pan. Bake until top is no longer shiny and edge is set yet centre still jiggles, about 1 hour 15 minutes. Turn off oven and let cheesecake cool in oven for 1 hour. Run a paring knife around edge of pan to prevent cracking. Let stand in water bath until water cools.
- Remove pan from water and discard foil. Cool completely, then cover with plastic wrap and refrigerate at least 6 hours or overnight.
Pumpkin Spice Caramel
- In saucepan set over medium heat, combine sugar, cream, butter and salt, stirring often. Bring to boil; cook for 1 minute without stirring. Remove from heat and whisk in Pumpkin Pie Spice. Transfer to small bowl and let cool completely.
Whipped Topping
- In bowl, using electric mixer on medium speed, whip cream and brown sugar until thick. Add sour cream and beat until stiff. Scrape into piping bag fitted with a large tip. Pipe decor around edge of cake, then sprinkle Biscoff crumbs overtop. Pour some of the caramel on centre of cake, reserving remaining for drizzling over slices.
Notes
- Biscoff is a type of speculoos cookie – a crispy, warmly spiced cookie that’s originally from Belgium and somewhat similar to gingerbread and pumpkin spice. Pair it with caramel, coffee, tea, vanilla ice cream and pumpkin.
- For professional-worthy slices, rinse your chef’s knife under hot water and dry it between each cut.
- For a spiked caramel, stir in 1 tbsp bourbon or whisky.
