Spiced Biscoff Pumpkin Cheesecake Squares

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:

1. 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.
2. Firmly press this mixture into the base of an 8×8 inch pan to form the crust. Let it firm up in the freezer for about 10-15 minutes.

Cheesecake Composition:

1. In a large mixing bowl, whisk the cream cheese and both sugars until the mixture is soft and without lumps.
2. Blend in the pumpkin puree, vanilla, salt, and pumpkin pie spice on a low setting until just mixed.
3. In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold this into the pumpkin mixture to keep the airiness intact.
4. 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.