I am nursing a pretty bad hangover today. A food hangover that is. It was Thanksgiving this past weekend and I am still unsure how I possibly ate as much food as I did and survive. I sort of feel like the gluttony from the move Se7en. If you haven’t seen it, what is wrong with you? I need to spend the next month on some sort of green fruit only weird smelly cleanse or something of the sort.
It all started on Friday night when I made these crazy good pizza burgers from The Pioneer Woman, except I made it even more calorie laden by making them on buttery garlic buns. Then Saturday I made bacon and fried egg sandwiches for lunch. Oh and we had popcorn for snack that night. Not light, fluffy popcorn but the kind that is buttery and salty and so, so bad for you.
Sunday it was Thanksgiving dinner out at my mom’s house. So there was stuffing (my fav), turkey, gravy, mashed potatoes, buns and something green. And then we pulled this beautiful, cookie butter swirled, biscoff cookie crusted, pumpkin cheesecake out. Topped it off with coffee whipped cream and dove in.
By the time I got home I pretty much thought I was going to die. So…. much…….food. Oh god. I had to eat Tums and drink water and not feel good all the rest of the night.
Then Monday came. Oh Monday of a long weekend how I love you. I had a leftover turkey sandwich with stuffing and cranberry sauce. It was so good. Then we went out for schezwan dinner with my father-in-law. Did I eat too much? Do I breathe air? YES, of course I did. When will I ever learn?
So basically you will find me laying on the couch, with my head exploding from the calorie count of the past 4 days and probably eating the last leftovers of this cheesecake. I mean, let’s just be real here.
Biscoff Pumpkin Cheesecake Recipe
Biscoff Pumpkin Cheesecake
Biscoff Cookie Crust
- 1 3/4 c Biscoff cookie crumbs (about 30 cookies)
- 3 tbs loosely packed brown sugar
- 1/4 c melted butter
- 24 oz (3 packages) regular cream cheese - room temp
- 15 oz (approx 2 c) pumpkin puree
- 3 eggs - room temp
- 1 egg yolk - room temp
- 1/4 c sour cream - room temp
- 1 tsp vanilla
- 1 1/2 c granulated sugar
- 2 tbs flour
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- pinch nutmeg
- pinch cloves
- 1/4 tsp salt
- 1/4 c Biscoff Spread or Trader Joe's Cookie Butter
- Preheat oven to 350 F. Move your oven rack to the middle position. Get out a 9 inch springform pan and a roasting pan that will easily fit the 9 inch pan.
Biscoff Cookie Crust
- In a medium bowl mix together Biscoff cookie crumbs and brown sugar until combined. Pour in melted butter and mix with a fork until all of the crumbs are covered in butter. Pour mixture into the bottom of your springform pan. Press evenly into the bottom of the pan and slightly up the sides of the pan.
- Place in the fridge for 5 minutes and then bake for 10 min. Once baked place on a wire rack to cool.
Biscoff Swirl Cheesecake Filling
- In a medium bowl whisk together sugar, flour, salt, cinnamon, ginger nutmeg, and cloves together. Set aside.
- In the bowl of a standing mixer beat cream cheese on medium until smooth. About 5 minutes. Add in pumpkin and mix on low until combined. Add in eggs and the egg yolk one at a time, incorporating each completely before adding the next. Add in your sour cream and vanilla. Mix until just combined.
- Pour in your sugar and spices mixture and mix on low until just combined.
- Pour onto your cooled crust. Melt Biscoff Spread and pour randomly on top of your pumpkin mixture. Swirl a knife through the cheesecake mixture to create a swirl affect.
- Wrap your springform bottom and all the way up the sides of the pan with a couple layers of tinfoil to ensure water does not leak into your cheesecake. I wrapped mine 3 times.
- Place your springform pan in your roasting pan. Boil enough water to fill the roasting pan until the water reaches 1/2 up the outside of your springform pan.
- Place in the oven and bake for 1hr 30min to 1hr 40min until top is browned and puffy and the center is just slightly wiggly.
- Remove from the oven and place on a wire rack to cool to room temp. Once cooled cover with plastic wrap and refrigerate for 4 hours to overnight.
- Cut with a warm dry knife and enjoy!
Cheesecake freezes very well.
- Just double wrap in plastic wrap and freeze. Remove from freezer night before you want to serve. Freezes for up to one month.
Great served with fresh whipped cream with an added touch of instant espresso.