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 Cookies Butter Cream Cheese Granulated White Sugar Eggs Can Pumpkin Ground Cinnamon Ground Nutmeg Ground Ginger Salt

Crush the cookies into fine crumbs in a food processor. Add the melted butter and pulse until the crumbs are damp and combined with the melted butter. Pour the crumbs into a prepared 9-inch springform pan. Press the crumbs into a prepared pan. Place in freezer to firm up.


Beat the softened cream cheese in a large mixing bowl for 2 minutes until it is lump free. 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 to the bowl and beat one minute.


Add the pumpkin puree, salt and spices to the bowl. Beat one minute. Scrape  the sides of the bowl down. Beat 2 more minutes or until the spices are evenly blended into the filling. Pour the pumpkin cheesecake filling into the prepared springform baking 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 wire cooling rack.  Refrigerate overnight. Garnish with whipped cream and chopped pecans if desired.


White Instagram


Click Here To Subscribe