Pumpkin Pie Caramel Biscoff Cheesecake

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!

Pumpkin Pie Caramel Biscoff Cheesecake. The perfect fall flavors!

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. I'm making this for Thanksgiving!

Pumpkin Pie Caramel Biscoff Cheesecake

Ingredients
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
3 eggs
2 tsp. vanilla
(1) 15 oz. can of pumpkin puree
1 Tbl. cornstarch
1 tsp. cinnamon
1 tsp. pumpkin pie spice

Toppings:
1 jar of caramel sauce or homemade caramel
2 cups chopped pecans (optional)

  1. Preheat oven to 350
  2. Let all refrigerated ingredients sit out until at room temperature. Pulse the Biscoff cookies in a food processor until you have crumbs.
  3. Combine the crust ingredients in a bowl and press into a greased 9″ springform pan. Bake for 10 minutes. Let cool.
  4. Meanwhile, beat the cream cheese and sugar. Add the rest of the ingredients in order.
  5. Pour onto cooled crust and bake for 35-45 minutes.
  6. Let the cheesecake cool slightly and place in the refrigerator for 3 hours or overnight.
  7. You can pour the caramel sauce over the cheesecake before you refrigerate or right before serving.

Pumpkin Pie Caramel Biscoff Cheesecake. I'm making this for Thanksgiving!

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Comments

  1. says

    Wow! That looks incredible. I can’t wait to make it myself. This will be fantastic for Thanksgiving (if I can wait that long to make it).

  2. says

    Oh gosh, that looks incredible. I’ve had all sorts of cheesecakes but never a pumpkin one before. I may have to try this for Thanksgiving.

  3. Sally says

    The easiest way to slice cheesecake is with unwaxed dental floss. Chill the cheesecake well beforehand.

  4. says

    Oh my word, this looks so delicious! And perfect for this time of year. MMMMMM… My husband loves cheesecake and so do I. (I find that cleaning the knife…and using a BIG ONE…helps when cutting!)

  5. says

    Oh my gosh! That looks delectable. Cheesecake is one of my fiance’s favorite foods – it’s what I make him for every birthday!

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