Pumpkin Cheesecake

If you’re not making pumpkin, something these days, you are missing out! I love fall, and really enjoy baking with the season. Pumpkins, apples, cinnamon and spice. I live for it! Today, specifically I’m baking with pumpkin

One of the best things about this cheesecake, besides the pumpkin is the crust, made of Lotus Biscoff cookies. It lends a particularly nice spice to the cheesecake.

Pumpkin Cheesecake
1 pound cream cheese
1 cup sour cream
3 eggs
1/2 cup pumpkin
3/4 stick butter – melted
1 cup sugar
1 tsp Vanilla
10 x .9 oz packages of Lotus Biscoff Cookies

Start by making the crust. Take all your Biscoff cookies and pulse them in a food processor until they are crumbs. It should be a fairly fine mix, you don’t want any large pieces of cookie in there. Take the melted butter and add it into the crumbs. Mix the butter evenly into the cookie crumbs. Pour everything right into a ten inch springform pan

* Note on spring form pans, not all are the same, and I prefer the ones with a glass bottom. They have a completely flat surface to serve off of. The metal pans, generally have a slight depression in their form that makes it hard for me to serve out of. It’s possible, but if you really want to treat yourself, get a glass bottom one

Anyhow, back to the crust. Once you have poured the buttery crumbs in. Press them into place using a cup with a nice flat bottom. Once the crumbs are all pressed into place, put the crust into a 300 degree oven to toast for five minutes. This just helps to enhance the flavor, and set them into place.

While the crust is toasting you have a perfect opportunity to make the filling. Take the cream cheese and mix it up in a mixer for a few minutes just to soften it.

Add the sugar to the cream cheese, make sure you scrape the sides of the mixing bowl to prevent any lumps of cream cheese in the cheesecake.

Add the sour cream to the cream cheese and sugar mixture. Again – scrape the sides of the bowl, and the bottom as well.

Add the eggs in one at a time, stir in the vanilla.

Right now what you have is the makings of a nice vanilla cheesecake. However we want to keep in line with the pumpkin theme for fall, so at this point take some of the batter – maybe a half cup or so, and put it into a different bowl.

Mix the pumpkin into the smaller bowl of cheesecake batter. Add the teaspoon of pumpkin pie spice too. Mix together.

I like to do a swirl pattern when I do this cheesecake. It is completely preference and you could completely mix the pumpkin in if you prefer. But if you want a swirl design, pour the pumpkin batter into the rest of the batter and stir once or twice and that’s it.

At this point or perhaps already the crust should be ready to come out of the oven. When this happens turn the heat down to 250 degrees, and place a sheet tray filled with water on a rack that is positioned in the bottom of the oven. This creates a nice humid environment and eliminates the need for a water bath, waterbaths in my experience can ruin a cheesecake.

Picture of the set up with the sheet tray full of water

Now pour the cheesecake batter into the prepared crust. Generally the agitation from the gentle stirring and the pouring is enough to mix the two batters together in a swirly way. You can, if you choose, take a skewer and swirl a little more once the batter is actually in the pan.

Transfer the pan to the oven and cook for about an hour and twenty minutes, or until the cheesecake has set. The cheesecake should still be jiggly but not liquid. Sort of like Jello. Once it is done baking, cool for at least four hours or overnight and serve.

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