Description
Sweet autumn memories dance through Grandma’s classic Pumpkin Cheesecake, blending creamy richness with warm spices. Silky layers promise comfort in each delectable slice, inviting you to savor seasonal perfection with every heavenly bite.
Ingredients
Scale
Main Ingredients:
- 1.75 cups Biscoff cookie crumbs (or gingersnaps, graham crackers, or Oreos)
- 0.5 cup salted butter, melted
Binding Agent:
- 3 tablespoons light brown sugar
Instructions
- Craft a sturdy foundation by blending Biscoff cookie crumbs with melted butter and brown sugar. Press the mixture firmly into the base and slightly up the sides of a springform pan. Toast the crust in a preheated 350°F oven for 10 minutes, creating a golden, crisp layer. Allow to cool while reducing oven temperature to 325°F.
- Create a silky filling by whipping cream cheese and brown sugar until uniformly smooth. Incorporate pumpkin puree, sour cream, flour, vanilla, and warm autumnal spices, ensuring a harmonious blend. Gently fold in eggs one at a time, mixing minimally to maintain a luxurious texture. Carefully pour the velvety mixture over the cooled crust.
- Enhance moisture retention by enveloping the springform pan in aluminum foil and positioning it within a water bath. Bake at 325°F for approximately one hour, watching for slightly set edges with a gentle center wobble. After baking, leave the cheesecake inside the closed oven for 45 minutes to gradually cool and prevent surface cracking.
- Transfer the cheesecake to the countertop, allowing it to reach room temperature. Refrigerate for a minimum of 4 hours or preferably overnight, enabling the dessert to set and develop deep, rich flavors.
- Prepare a cloud-like topping by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form. Elegantly pipe decorative swirls across the surface just before serving, adding a luxurious finishing touch.
Notes
- Keep ingredients at room temperature to ensure smooth, lump-free mixing and better incorporation of ingredients.
- Use a water bath to prevent cracks and create a silky, even texture for the cheesecake.
- Avoid overmixing the eggs to prevent a dense, tough cheesecake and maintain a light, creamy consistency.
- Substitute Biscoff cookies with graham crackers or gluten-free alternatives for dietary restrictions, maintaining the same crumbly crust texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg