Biscoff Pumpkin Cheesecake

Preheat oven to 350 F. Move your oven rack to the middle position. Get out a 9 inch springform pan and a roasting pan that easily fit the 9 inch pan inside of it.

For the Biscoff cookie crust:

In a medium bowl mix together Biscoff cookie crumbs and brown sugar until combined. Pour in the melted butter and mix with a fork until all of the crumbs are covered in butter. Pour mixture into the bottom of your springform pan. Press evenly into the bottom of the pan and slightly up the sides of the pan.

Place the crust in the fridge for 5 minutes and then bake for 10 minutes at 350 F. Once baked remove it from the oven and place pan on a wire rack to cool.

For the Biscoff swirl cheesecake filling:

In a large pot, boil enough water to fill the roasting pan until the water reaches 1/2 up the outside of your springform pan. Keep it simmering while you prepare the filling.

In a medium bowl whisk together sugar, flour, salt, cinnamon, ginger nutmeg, and cloves. Set aside.

In the bowl of a standing mixer beat cream cheese on medium until smooth, about 5 minutes. Add in pumpkin and mix on low until combined. Add in eggs and the egg yolk one at a time, incorporating each completely before adding the next. Add in your sour cream and vanilla. Mix until just combined.

Pour in your sugar and spices mixture and mix on low until just combined.

Pour the filling onto your cooled crust. Melt the Biscoff spread by heating it for a few seconds in the microwave then pour it randomly on top of your pumpkin mixture. Swirl a knife through the cheesecake mixture to create a swirl affect.

Wrap the bottom and all the way up the sides of the pan with a couple layers of tinfoil to ensure water does not leak into your cheesecake. I wrapped mine 3 times.

Place your springform pan into your roasting pan. Fill the roasting pan with the boiling water until the water reaches 1/2 up the outside of your springform pan.

Place the roasting pan (with the cheesecake pan in it) in the oven and bake for 1 1/2 hours to 1 hour and 40 minutes or until top is browned and puffy and the center is just slightly wiggly.

Remove pans from the oven and remove the cheesecake pan from the roasting pan. Place it on a wire rack to cool to room temperature. Once cooled cover with plastic wrap and refrigerate for 4 hours to overnight.

Cut with a warm dry knife and enjoy!

Adapted from A Farm Girl’s Dabbles

Notes

Cheesecake freezes very well. Just double wrap it in plastic wrap and freeze. Remove from freezer night before you want to serve. Freezes for up to one month.

Great served with fresh whipped cream with an added touch of instant espresso.