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!
Lightly butter a 9-inch springform pan and line the bottom with parchment. Crush Biscoff cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined, then press the mixture into the pan and slightly up the sides.
Firmly press the crust using the back of a spoon to compact it evenly. Freeze the crust while preparing the filling to help it set and hold its shape during baking. Beat softened cream cheese until smooth.
Add eggs and beat again, scraping sides. Mix in sugar, then add pumpkin puree, salt, and spices. Beat until fully blended. Pour the filling into the chilled crust in the springform pan. Bake at 350°F for 50 minutes until set.
Turn off the oven, crack the door, and let cool for 1 hour. Cool fully on a wire rack, then refrigerate overnight. Garnish with whipped cream and pecans before slicing to serve.