Pumpkin Cheesecake Filling

Get in the spirit of fall with this delicious pumpkin cheesecake filling recipe. The unique Biscoff cookie crust and thick and creamy filling are sure to be a hit at your next family gathering!

INGREDIENTS

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Crush the cookies into fine crumbs and combine with the melted butter. Press the crumbs into the bottom of a prepared springform pan. Place the crust in the freezer to firm up while you mix the cheesecake filling.

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Beat the softened cream cheese in a large mixing bowl for 2 minutes. Add the large eggs to the bowl and beat one minute. Scrape the sides of the bowl with a spatula. Beat for 2 more minutes.

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Add the canned pumpkin, spices and sugar to the bowl. Beat one minute. Scrape the sides of the bowl down into the bowl. Beat 2 more minutes or until the spices are evenly blended into the filling.

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Pour the pumpkin cheesecake filling into the prepared springform baking pan. Bake 350 °F for 50 minutes or until the center is set. Turn off the oven. Crack the oven door and allow to cool for one hour.

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Remove from the oven and cool on a wire cooling rack. Loosely cover the pan and refrigerate over night. Garnish the top with whipped cream rosettes, a dusting of ground cinnamon and chopped pecans.

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Pumpkin Cheesecake Filling

Get in the spirit of fall with this delicious pumpkin cheesecake filling recipe. The unique Biscoff cookie crust and thick and creamy filling are sure to be a hit at your next family gathering!

INGREDIENTS

Crush the cookies into fine crumbs and combine with the melted butter. Press the crumbs into the bottom of a prepared springform pan. Place the crust in the freezer to firm up while you mix the cheesecake filling.

CRUST

Beat the softened cream cheese in a large mixing bowl for 2 minutes. Add the large eggs to the bowl and beat one minute. Scrape the sides of the bowl with a spatula. Beat for 2 more minutes.

BEAT

Add the canned pumpkin, spices and sugar to the bowl. Beat one minute. Scrape the sides of the bowl down into the bowl. Beat 2 more minutes or until the spices are evenly blended into the filling.

MIX IN

Pour the pumpkin cheesecake filling into the prepared springform baking pan. Bake 350 °F for 50 minutes or until the center is set. Turn off the oven. Crack the oven door and allow to cool for one hour.

BAKE

Remove from the oven and cool on a wire cooling rack. Loosely cover the pan and refrigerate over night. Garnish the top with whipped cream rosettes, a dusting of ground cinnamon and chopped pecans.

SERVE

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