Description
This Pumpkin Pie Swirled Cheesecake with Biscoff Crust is the ultimate fall dessert! A creamy pumpkin cheesecake filling swirled with spiced pumpkin pie goodness, all sitting atop a buttery, crunchy Biscoff cookie crust. It’s a perfect combination of sweet and spicy, and sure to be the star of any fall gathering.
Ingredients
Scale
For the Biscoff Crust:
- 1 ½ cups Biscoff cookie crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
For the Pumpkin Swirl:
- ½ cup pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp granulated sugar
- Pinch of salt
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (163°C). In a food processor, pulse the Biscoff cookies into fine crumbs. Combine the crumbs with melted butter, sugar, and cinnamon in a bowl. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling. - Make the Pumpkin Swirl:
In a small bowl, combine the pumpkin puree, cinnamon, nutmeg, vanilla extract, sugar, and salt. Stir until smooth and set aside. - Prepare the Cheesecake Filling:
Beat the softened cream cheese with a hand mixer until smooth. Add the sugar and vanilla extract, and beat until creamy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in the sour cream and heavy cream until smooth and combined. - Assemble the Cheesecake:
Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the pumpkin mixture on top of the cheesecake and use a knife or skewer to swirl it into the filling, creating a marbled effect. - Bake the Cheesecake:
Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for about 1 hour. Then, refrigerate for 4 hours or overnight. - Serve:
Once chilled and set, remove the cheesecake from the springform pan. Slice, serve, and enjoy!
Notes
- Substitute options: You can use graham cracker crumbs or Oreos for the crust if you don't have Biscoff cookies.
- Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling.
- For a gluten-free version, use gluten-free cookies for the crust.
- For extra flavor, drizzle the cheesecake with caramel sauce or sprinkle with extra cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 380
- Sugar: 24g
- Fat: 28g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg