Ingredients: |
Ingredients: ⅛Crust:
1 ¾ cups finely crushed Biscoff cookie crumbs (gingersnaps, graham crackers or Oreos™)
½ cup salted butter, melted
3 TBSP light brown sugar
Filing
3 (8-ounce) pkgs. cream cheese, softened
1 ½ cups light brown sugar
1 (15-ounce) can pumpkin puree
⅓ cup sour cream, room temperature
2 TBSP all-purpose flour
1 TBSP vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground cloves
4 eggs, room temperature
Whipped Cream
1 cup heavy cream
3 TBSP powdered sugar
1 tsp vanilla extract
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Directions: |
Directions:Crust
1. Preheat oven to 350º F.
2. Combine biscoff crumbs with the melted butter and brown sugar. Mix until the crumbs are evenly moistened. Press into the bottom and up the sides of a 9- or 10-inch springform pan.
3. Bake for 8 minutes to set the crust, then set aside to cool while preparing the filling.
Filling
1. In a large bowl, beat the cream cheese and sugar until smooth, about 3-4 minutes on medium speed.
2. Add pumpkin puree, sour cream, flour, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix well, scraping the bottom and sides of the bowl to make sure evverything is evenly combined.
3. Add the eggs and mix again on low speed just until combined
4. Pour filling into the prepared crust. If using the water bath approach, wrap the bottom of the springform pan in a slow cooker liner and/or heavy duty aluminum foil. Set the springform pan in a larger roasting pan and carefully fill around the springform pan with at least an inch of hot water.
5. Transfer the cheesecake to the oven and bake and for 60 minutes until the outside of the cheesecake is set but the center is still wobbly. Turn off the oven, but leave the cheesecake inside with the oven door closed while it cools slowly 45 minutes.
6. Remove the cheesecake from the oven (and from the water bath, if you opted to use one) and cool on the counter until room temperature. Transfer the cooled cheesecake to the fridge to chill for at least 4 hours or overnight before slicing and serving with freshly whipped cream swirls piped on top.
Whipped Cream
1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a decorative tip and pipe swirls on top of the finished cheesecake before serving. |
Personal
Notes: |
Personal
Notes: 1. Storage: The cheesecake will be good in the fridge for about 5 days.
2. Freezing: The Cheesecake can be frozen whole or as slices. To freeze slices, I would recommend slicing and placing the slices on a baking sheet lined with parchment paper to freeze for 2-3 hours. Then wrap the slices in plastic wrap, followed by foil to protect them. Thaw on the counter for a few hours or in the fridge overnight before serving.
Recipe gotten from Houseofnasheats.com
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