Easy Delicious Holiday Cheesecake

I’m not a huge dessert girl but anything with cheese, count me in. The secret to its festive taste is the Biscoff crust 🤤 let’s make a pumpkin cheesecake!🎃

Ingredients:

Tools:

- Springform pan

- Pan big enough to fit the spring form pan into

- A circular cake tray the size of the springform (optional)

-

For the Streusel:

- 6 tbsp (84 g) unsalted butter, softened

- 3/4 cup (165 g) brown sugar, packed

- 3/4 cup (94 g) all purpose flour, spooned and leveled

- 2 1/4 tsp pumpkin pie spice

- pinch of salt

For the Crust:

- 46 Biscoff Cookies (1.5 sleeves of cookies)

- 10 tbsp (140 g) unsalted butter, melted

- 2 tbsp (25 g) granulated white sugar

For the Crust:

- 32 oz (907 g) full fat cream cheese, softened

- 1 1/4 cups (250 g) granulated white sugar

- 1/4 cup (32 g) cornstarch

- 1 cup (244 g) canned pumpkin puree,  Libby's

- 1/3 cup (82 g) sour cream, at room temperature

- 1 tbsp pumpkin pie spice

- 1 tbsp vanilla extract

- 3 whole eggs, at room temperature

- 2 egg yolks, at room temperature

Instructions:

- Take out the cream cheese blocks and sour cream (sour cream doesn’t need as much time out of the fridge) ahead of time to get them softened

For the streusel:

- Cube the cold butter and allow it to sit to slightly soften (it’s easier to cube when it’s cold)

- Combine it in a bowl with the flour, brown sugar, pumpkin pie spice and salt (It should resemble lumpy sand with “rocks” in the sand)

- Leave in the fridge to chill

For the crust:

- Preheat the oven to 350

- If you have a circular cake pan to put the springform pan into you can omit the next step

- Wrap the base of the springform pan with loads of tinfoil (this will be going into a water bath and if any water gets in the crust will get soggy and will not be as crisp)

- Pulse the Biscoff cookies into a sand texture and combine with melted butter and white sugar

- Press into the base and halfway up the sides of the springform pan

- Bake the crust for 15 minutes at 350

For the filling

- Boil a pot of water (half a big pot)

- Combine the softened cream cheese, sugar and cornstarch on a medium speed (stand or hand mixer) until lumps are gone

- Then add in the pumpkin puree, softened sour cream, pumpkin pie spice and vanilla extract and mix on a medium speed for one minute scraping sides as needed

- Add in one egg at a time, mixing until combined before adding another and then add both egg yolks together and milk until combined (don’t over mix)

- Pour into the cooked crust, scraping the sides

- Take out the streusel and sprinkle as much as you want on top

The cook:

- If you have a circular cake pan, place the springform pan into the springform pan, and place this into the bigger tray

- If you do not have a circular cake pan and you tinfoil wrapped the springform pan, just place this into the bigger tray

- Fill the tray with 1.5 inches of the boiling water (I scope some into a measuring cup and so it a little at a time to ensure I don’t get any water onto the cheesecake

- Bake the cheesecake uncovered at 350 for 1 hour and 30 minutes

- After this time, turn off oven, and crack the oven door open with a wooden spoon and leave the cheesecake inside for another hour

- Loosen the edges of the cheesecake crust from the pan with a butter knife and remove it from the water bath

- Rest the cheesecake on the counter to return to room temperature and then place in the fridge

#easydesserts #holidayrecipes #cheesecakerecipes #pumpkincheesecake #easybakingideas