For the Biscoff Base:
- 2 cups of Biscoff cookie crumbs (about 32 cookies or one full sleeve)
- 6 tablespoons of unsalted butter, melted then cooled
- A pinch of fine salt
For the Pumpkin Cheesecake Filling:
- 16 ounces of cream cheese, brought to room temperature
- ½ cup of superfine sugar
- ¼ cup of packed brown sugar
- 1 cup of pure pumpkin puree
- 1½ teaspoons of pure vanilla extract
- ¼ teaspoon of fine salt
- 2 teaspoons of pumpkin pie spice blend
- 1 cup of cold heavy whipping cream
Crust Creation:
- Pulverize the Biscoff cookies in a food processor to a fine consistency. Blend in the salt and the melted butter until the mixture is uniform.
- Firmly press this mixture into the base of an 8x8 inch pan to form the crust. Let it firm up in the freezer for about 10-15 minutes.
Cheesecake Composition:
- In a large mixing bowl, whisk the cream cheese and both sugars until the mixture is soft and without lumps.
- Blend in the pumpkin puree, vanilla, salt, and pumpkin pie spice on a low setting until just mixed.
- In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold this into the pumpkin mixture to keep the airiness intact.
- Spread this creamy filling over the set Biscoff base, smoothing out the surface. Seal and refrigerate for at least 6 hours, or for full flavor development, overnight.
Serving Suggestions:
- Slice the chilled cheesecake into squares and serve each topped with a dollop of whipped cream.
Culinary Notes:
- Ensure all your cheesecake ingredients are at room temperature to guarantee a smooth filling.
- If Biscoff cookies aren't your thing, Graham crackers or Oreo cookies can be a good substitute. Just stick to the 2 cups of crumbs measurement.
- Any leftovers should be kept in a sealed container in the fridge and are best enjoyed within 5 days.
