Name: Pumpkin Cheesecake with Biscoff Crust
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 3 whole eggs, at room temperature; 1/4 cup cornstarch; 2 tbsp granulated white sugar; 1/3 cup sour cream, at room temperature; 2 egg yolks, at room temperature; 46 Biscoff cookies; 1 cup canned pumpkin puree; 1 1/4 cups granulated white sugar; 32 oz. cream cheese, softened; 4 oz. cream cheese, cold; 1 1/2 cups powdered sugar; 1 tbsp pumpkin pie spice; 1/2 cup unsalted butter, softened; 1/2 cup + 2 tbsp unsalted butter, melted

Pumpkin Cheesecake

Should pumpkin cheesecake be refrigerated?

How do I prevent cracks in my pumpkin cheesecake?

How do I know when my pumpkin cheesecake is done?

What toppings can I use for my pumpkin cheesecake?

This pumpkin cheesecake is super creamy with the perfect amount of pumpkin spice, and it's all over a layer of Biscoff cookie crust.

Milk

Eggs

Wheat

Vegetarian

gram

eggs

Flour & Meal

cornstarch

Sugars & Sweeteners

sugar

Creams & Creamers

sour cream

Cookies

Biscoff Cookie

Canned Vegetables

pumpkin puree

Cheese

cream cheese

powdered sugar

Seasonings

pumpkin pie spice

Butter & Margarine

unsalted butter

Vitamin C

Vitamins

Vitamin K

Lactose

Carbohydrates

Lycopene

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Water

Selenium

Dietary Folate Equivalents

Cyanocobalamin (B12)

Vitamin D

Folic Acid (B9)

Iodine

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Pumpkin Cheesecake with Biscoff Crust

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