Ingredients
- 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
Recipe Description
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.
Recipe Directions
Crust
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preheat the oven to 350-degrees F.
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Crush enough Biscoff cookies to make 1 1/4 cups of cookie crumbs.
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Melt the butter, then add the flour, sugar, and the chopped pecans, to the cookie crumbs.
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Add the melted butter and mix well. Press into the bottom and one inch up the sides of a 10-inch springform pan.
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Bake for 10 to 15 minutes. Let cool while you mix up the cheesecake. Reduce oven temp to 300 degrees F.
Cheesecake Filling
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Make sure the eggs and cream cheese are at room temperature.
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Combine the pumpkin pie puree, pumpkin pie spices, and vanilla, set aside.
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Put the cream cheese in the bowl of a stand mixer and mix on low until smooth and no visible lumps. Scrap the bowl.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
