Pumpkin Pecan Cheesecake
Crust:
• 3 cups crushed Biscoff cookies
• ¾ cup melted butter
Filling:
• 24 oz cream cheese, softened
• 1 jar pumpkin purée
• ¼ cup sour cream
• ¼ cup heavy cream
• 4 large eggs
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon
• ½ tablespoon pumpkin spice
• 3 tablespoons cornstarch
Topping:
• 1 cup roasted pecans
• 1 cup caramel sauce
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, mix crushed Biscoff cookies and melted butter until combined. Press firmly into the bottom of a springform pan to form the crust.
In a large bowl, beat cream cheese until smooth.
Add pumpkin purée, sour cream, heavy cream, sugar, vanilla, cinnamon, pumpkin spice, and cornstarch. Mix until creamy.
Add the eggs, one at a time, mixing just until combined (don’t over-mix).
Pour the filling over the crust and smooth the top.
Place a baking pan with 1 cup of water on the lower oven rack (this prevents cracking).
Bake for 40–45 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Transfer to the fridge and chill for at least 6 hours (or overnight).
Before serving, top with roasted pecans and caramel sauce.
Creamy, cozy, and full of fall flavor 🍂💛