Ingredients
Scale
- 1 1/2 cups Biscoff cookies, crushed
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Caramel sauce for drizzling
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, combine crushed Biscoff cookies and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, and vanilla, mixing until well combined.
- Add eggs one at a time, mixing on low speed after each addition. Stir in the spices and salt.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is set. Let it cool at room temperature before refrigerating for at least 4 hours.
- Before serving, drizzle with caramel sauce.
Notes
Make sure not to overbake; a slight jiggle in the center is a good sign for a creamy texture when chilled.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg