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!


BISCOFF COOKIE CRUST Biscoff Cookes | Melted Butter PUMPKIN CHEESECAKE FILLING Cream Cheese | Sugar Eggs | Solid Packed Pumpkin Cinnamon | Nutmeg Ginger | Salt

Prepare a 9-inch springform pan. Crush the cookies and mix with melted butter. Pour the crumbs into the prepared 9-inch springform pan. Press the crumbs slightly up the sides. Place crust in freezer.


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.


Add the sugar and beat one minute. Add the pumpkin puree, salt and spices to the bowl. Beat three minutes, scraping the bowl once. Pour the pumpkin cheesecake filling into the prepared springform pan.


Bake at 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. Remove from the oven and transfer to a cooling rack.


Cool to room temperature. Loosely cover the top of the pan and refrigerate overnight. Garnish with whipped cream and chopped pecans if desired. Cut into thin wedges to serve.


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