Description
There’s cheesecake, and then there’s Biscoff Blondie Bottom Pumpkin Cheesecake—a show-stopping, flavor-packed dessert that brings together three incredible layers of bliss.
Ingredients
For the Biscoff Blondie Crust:
- 1 cup Biscoff cookie butter
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup crushed Biscoff cookies
For the Pumpkin Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup canned pumpkin purée
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 2 tbsp all-purpose flour
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Crushed Biscoff cookies for garnish
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together the melted butter, cookie butter, and brown sugar until smooth. Add the eggs and vanilla, whisking until fully incorporated.
Fold in the flour, baking powder, salt, and crushed Biscoff cookies, mixing just until combined. Spread the blondie batter evenly into the prepared pan. Bake for 15 minutes, just until set. Let cool slightly while preparing the cheesecake layer.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the pumpkin purée, eggs, and vanilla extract, mixing until well combined.
Sprinkle in the cinnamon, nutmeg, cloves, ginger, and flour, beating just until incorporated. Be careful not to overmix!
Pour the pumpkin cheesecake filling over the blondie crust and smooth the top. Bake at 325°F for 45-50 minutes, or until the center is slightly set but still has a gentle wobble.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, transfer to the fridge to chill for at least 4 hours (overnight is best!).
In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake and sprinkle with crushed Biscoff cookies for the final touch.
Run a warm knife around the edges of the cheesecake, release the springform pan, and slice into pure fall-flavored bliss.