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Receta Pumpkin Swirl Cheesecake with Biscoff Crust
by Doctor Jo

Pumpkin Swirl Cheesecake with Biscoff Crust

This cheesecake is one of my all-time favorite fall cheesecake. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1¼ cups Biscoff Cookie crumbs(191g)
  • 2 tbsp granulated sugar(50g)
  • ¼ cup finely chopped pecans
  • 5 tbsp melted Butter(56g)
  • ¼ cup flour (30g)
  • 3 8oz Packages of cream cheese(680g)
  • 1¾ cup granulated sugar(347g)
  • ¼ cup all-purpose flour(30g)
  • 5 large eggs
  • 2 tsp vanilla
  • ½ cup sour cream (115g)
  • 1 cup pumpkin puree(230g)
  • 2 tsp pumpkin pie spice

Direcciones

  1. Crust
  2. Preheat the oven to 350-degrees F.
  3. 2.Crush enough Biscoff cookies to make 1 1/4 cups of cookie crumbs.
  4. Melt the butter, then add the flour, sugar, and the chopped pecans, to the cookie crumbs.
  5. Add the melted butter and mix well. Press into the bottom and one inch up the sides of a 10-inch springform pan.
  6. Bake for 10 to 15 minutes. Let cool while you mix up the cheesecake. Reduce oven temp to 300 degrees F.
  7. Cheesecake Filling
  8. Make sure the eggs and cream cheese are at room temperature.
  9. Combine the pumpkin pie puree, pumpkin pie spices, and vanilla, set aside.
  10. Put the cream cheese in the bowl of a stand mixer and mix on low until smooth and no visible lumps. Scrap the bowl.
  11. Add the flour and sugar. Mix on low for another 2-3 minutes. Scrape the bowl sides and bottom of the bowl at least twice.
  12. Add the eggs one at a time. Mix well on low between each addition of eggs. Scrape sides and bottom of bowl after adding each egg.
  13. Stir in the sour cream by hand. Remove 2 cups of the cheesecake mixture and add them to the pumpkin mixture. Stir to mix well. Cover the outside of the springform pan with aluminum foil to make it water tight.
  14. Alternately add spoonfuls of the pumpkin mixture and spoonfuls of cheesecake to a lightly sprayed springform pan that is covered on the outside with aluminum foil. Swirl together with a toothpick once the two mixtures have all been added to the pan.
  15. Bake the cheesecake in a pan with the water about 1 inch deep. The foil covering on the pan keeps the water out of the cake.
  16. Bake at 300 degrees for 60 - 70 minutes. When the cake is 170 degrees, 1 inch from the edge of the cake, turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. Start checking the temperature of the cake with an instant-read thermometer at 60 minutes. The center of the cake will still be a little wiggly.
  17. Remove the springform pan and let the cake finish cooling. Lightly spray a piece of plastic wrap with nonstick spray and cover the cheesecake once it is completely cooled. Refrigerate until ready to serve.