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; 1/2 cup unsalted butter, softened; 1/2 cup + 2 tbsp unsalted butter, melted; 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; 4 oz. cream cheese, cold; 1 1/2 cups powdered sugar; 32 oz. cream cheese, softened; 1 tbsp pumpkin pie spice

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

Butter & Margarine

unsalted butter

Creams & Creamers

sour cream

Cookies

Biscoff Cookie

Canned Vegetables

pumpkin puree

Cheese

cream cheese

powdered sugar

Seasonings

pumpkin pie spice

Vitamin C

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Vitamin K

Lactose

Carbohydrates

Lycopene

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Dietary Fiber

Sugar

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Total polyunsaturated fatty acids

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Minerals

Iron

Magnesium

Phosphorus

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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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