Description
A decadent, creamy pumpkin spice cheesecake with a spiced Biscofff cookie crust and topped with whipped marshmallow cream.
Ingredients
Units
Scale
Biscoff Cookie Crust
- 2 1/4 cups biscoff cookies
- 2 tsp pumpkin pie spice
- 3 tbsp flour
- 3 tbsp sugar
- 1 1/2 tbsp brown sugar
- 1 1/2 stick butter melted
- 1/2 tsp salt
Cheesecake Layer
- 2 pkg cream cheese softened
- 2/3 cups sugar
- 2 eggs slightly whisked
- 1/3 cup sour cream
- 1/2 cup pumpkin
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
Whipped Marshmallow Cream
- 2 egg whites
- 1/2 cup sugar
- 1/4 tsp cream tartar
- 1 tsp vanilla
Instructions
- Preheat your oven to 325°F. Line the bottom of your spring form pan with parchment paper.
- Pulse Biscoff cookies in a food processor until they are fine crumbs. In a medium mixing bowl, add the chess cookie crumbs, flour, sugar, brown sugar, melted butter and salt. Mix until the mixture is fully incorporated. Press the crust into the bottom and up the sides of the spring form pan and set aside.
- In a stand mixer, combine cream cheese and sugar. Mix until creamy and fully combined. Add in the eggs, one at a time. Mix until combined. They add the sour cream, pumpkin pie spice and vanilla extract. Mix until the mixture is smooth. Pour the cream cheese mixture over the crust.
- Bake for 45-60 minutes. The middle should be set and bounce back to the touch, but it’s okay if it still has a jiggle to it.
- Let it cool on a cooling rack for 45 minutes, then transfer to the fridge for 3 hours or over night. After three hours, cover and refrigerate until ready to serve.
- To make the whipped marshmallow cream, combine egg whites, sugar and cream of tartar to a stand mixer. Whisk on med-high speed for 5 minutes, or until soft peaks form. Add the vanilla and whisk until combined.
- Add the whipped marshmallow cream to the top of the cheesecake. Cut into slices and enjoy with a hot cup of coffee or tea
- Cook Time: 4 hours 30 minutes
- Category: Dessert
- Cuisine: American