Ingredients
Equipment
Method
Crust Preparation
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse Biscoff cookies to fine crumbs. In a medium bowl, combine crumbs, melted butter, and brown sugar until it resembles wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
Filling Preparation
- In a large bowl, beat room temperature cream cheese on medium speed until completely smooth.
- Add granulated sugar and beat until smooth.
- Add pumpkin puree, sour cream, vanilla, flour, spices, and salt. Mix on low speed until just combined.
- Add room temperature eggs one at a time, mixing on low after each until just incorporated.
Assembly and Baking
- Pour the filling over the cooled crust. Prepare a water bath by wrapping the springform pan in two layers of heavy-duty foil and placing it in a larger roasting pan.
- Pour hot water into the roasting pan until it's halfway up the sides of the springform pan.
- Bake at 350°F (175°C) for 65-75 minutes, until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.
Nutrition
Notes
Ensure all dairy and eggs are at room temperature for the smoothest filling.
Do not overmix the batter after adding the eggs to prevent cracking.
The slow cooling process is critical for a perfect, crack-free top.
Do not overmix the batter after adding the eggs to prevent cracking.
The slow cooling process is critical for a perfect, crack-free top.