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Pumpkin Cheesecake with Biscoff Cookie Crust. A decadent, creamy pumpkin spice cheesecake with a spiced Biscofff cookie crust and topped with whipped marshmallow cream.
September is in full swing, and with it comes all the cozy pumpkin recipes! Although it’s been over 90 degrees this whole month, we’re pretending like it’s a crips 55 degrees. The temperature outside can’t stop our affinity for “all things fall” a moment longer.
We could not wait to share this recipe with you, and if you love cheesecake just as much as we do, you’ll be obsessed! We wanted to elevate the traditional pumpkin cheesecake to create a one-of-a-kind dessert. To do that, we swapped out a classic graham cracker crust with a spiced Biscoff cookie crust and topped it with a light, marshmallow whipped cream.
All of these flavors blend so beautifully together, and will keep you coming back for seconds (and maybe even thirds)!
This Pumpkin Cheesecake with Biscoff Cookie Crust is the perfect dessert to make on a cozy fall day, for a fall gathering with friends or for Thanksgiving! Happy baking!
This post is all about Pumpkin Cheesecake with Biscoff Cookie Crust.
Pumpkin Cheesecake with Biscoff Cookie Crust
When we were creating this recipe, we knew we wanted to swap out the traditional graham cracker crust with something else. Although we love using graham crackers, it’s also fun to use different cookies to elevate a cheesecake as well. Biscoff cookies seemed like the perfect cookie for a pumpkin flavored cheesecake.
Biscoff Cookie Crust…
Biscoff cookies are warm flavored cookies with a hint of delicious sweet spices. It pairs so beautifully with the pumpkin spice cheesecake filling!
Pumpkin Spice Cheesecake…
Cheesecake seems like it would be a complicated dessert to make, because it looks so elegant. However it’s actually very simple to make!
After making your crust, you combine all the ingredients for the filling, pour it over the crust and bake for a little under an hour. Cheesecake does have to cook and set completely before serving, so we allowed it to cool in the refrigerator overnight, and then topped it with the whipped marshmallow cream.
Whipped Marshmallow Cream…
Adding the whipped marshmallow cream to this recipe was a last minute decision, but we are so glad we did! It adds the perfect light, texture to balance the crunch of the crust and the denseness of the cheesecake.
Plus, it only takes 2 minutes to make!
Pumpkin Cheesecake with Biscoff Cookie Crust
- Total Time: 4 hours 30 minutes
Description
A decadent, creamy pumpkin spice cheesecake with a spiced Biscofff cookie crust and topped with whipped marshmallow cream.
Ingredients
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
This post is all about Pumpkin Cheesecake with Biscoff Cookie Crust.
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