Description
A creamy and indulgent no-bake pumpkin cheesecake with real pumpkin puree and warm spices, set in a spiced Biscoff cookie crust. Perfect for fall gatherings without the need to use the oven.
Ingredients
- 1 package (8.8 ounces) Biscoff cookies, crushed
- 1/4 cup brown sugar (for crust)
- 5 tablespoons unsalted butter, melted
- Pinch of salt (for crust)
- 1 cup heavy cream, chilled
- 20 ounces cream cheese, room temperature
- 1 1/4 cups pumpkin purée
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar (for filling)
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt (for filling)
Instructions
- Crush the Biscoff cookies in a food processor until finely ground. Mix in 1/4 cup brown sugar and a pinch of salt, then stir in melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom and sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, whip the chilled heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat the cream cheese, pumpkin purée, granulated sugar, packed brown sugar, vanilla extract, pumpkin pie spice, and 1/4 teaspoon salt until smooth and creamy.
- Gently fold the whipped cream into the pumpkin mixture until fully combined and smooth.
- Spread the filling evenly over the prepared crust in the pan. Smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight until the cheesecake is set.
- Slice and serve chilled. Optionally top with whipped cream before serving.
Notes
- You can substitute Biscoff cookies with gingersnaps or graham crackers.
- To enhance flavor, drizzle caramel and sprinkle toasted pecans on top before serving.
- For best results, chill the whipped cream and bowl before whipping.
- This dessert can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
