I have never had an appreciation for cheesecakes until recently. After taking the plunge one day awhile back and following a recipe, I was amazed how simple it was and the cheesecake turned out delicious. I’m no culinary pro, just your average mom, so the idea of using a water bath to bake a cake, which I’ve found in many cheesecake recipes, scares me. I like to keep it simple.
This Pumpkin Pie Caramel Biscoff Cheesecake is now going to have a place at my Thanksgiving table!
I have heard the trick to creating a perfect cheesecake without cracks is to have all of the ingredients at room temperature before mixing. Thank goodness for delicious toppings to cover up any imperfections…
Another thing I’m still learning is how to cut a cheesecake. If you make this Pumpkin pie cheesecake you’ll find the hardest part is cutting it. You don’t want a crust too thick or it will be impossible to cut cleanly.
I don’t think we’ve ever had cheesecake at Thanksgiving, but these flavors are so fitting. Let me know if you decide to try it and how it turns out!
Pumpkin Pie Caramel Biscoff Cheesecake
For the crust:
1/2 cup melted butter
1 pkg Biscoff cookies (about 32)
1 cup flour
For the cheesecake:
(2) 8oz cream cheese
1/2 cup sugar
2 tsp. vanilla
(1) 15 oz. can of pumpkin puree
1 Tbl. cornstarch
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 jar of caramel sauce or homemade caramel
2 cups chopped pecans (optional)
- Preheat oven to 350
- Let all refrigerated ingredients sit out until at room temperature. Pulse the Biscoff cookies in a food processor until you have crumbs.
- Combine the crust ingredients in a bowl and press into a greased 9″ springform pan. Bake for 10 minutes. Let cool.
- Meanwhile, beat the cream cheese and sugar. Add the rest of the ingredients in order.
- Pour onto cooled crust and bake for 35-45 minutes.
- Let the cheesecake cool slightly and place in the refrigerator for 3 hours or overnight.
- You can pour the caramel sauce over the cheesecake before you refrigerate or right before serving.