Pumpkin Cheesecake

Ingredients

• 1 (8.8 ounce or 250 gram) package Biscoff / Speculoos cookies
• 7 tablespoons (99 grams) unsalted butter, (melted)
• 24 ounces (680 grams) cream cheese, (completely softened to room temperature)
• ¾ cup (150 grams) granulated sugar
• ¾ cup (150 grams) light brown sugar
• 15 ounces (425 grams) pureed pumpkin
• ¼ cup (57 grams) sour cream or plain full-fat yogurt, (at room temperature)
• 3 large eggs plus 1 egg yolk, (at room temperature)
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon fresh ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 cup (237 grams) heavy cream, (chilled)
• ¼ cup (25 grams) powdered sugar
• 1 teaspoon vanilla extract

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   Place the cookies in the bowl of a food processor and pulse until finely ground.

3. 3

   Add the melted butter and pulse until moistened.

4. 4

   Press into the bottom and halfway up the sides of a 9-inch springform pan (use a shot glass or tamper to assist with this).

5. 5

   Place the pan on a rimmed baking tray to catch any butter and bake for 10 minutes.

6. 6

   Place on a wire rack to cool and reduce oven temperature to 275°F.

7. 7

   In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and free of clumps, scraping down the bowl and attachment as needed.

8. 8

   Add the granulated and brown sugars and beat until well combined.

9. 9

   Scrape down the bowl, then add in the pumpkin puree and sour cream and beat until smooth.

10. 10

    Add the eggs and yolk, one at a time, then the flour, cinnamon, nutmeg, cloves, ginger, and vanilla, and beat until just combined, being careful not to overmix.

11. 11

    Pour over baked crust and spread evenly. Tap the pan against the counter a few times to release any bubbles. Tap a spatula against the top of the batter to pop those bubbles. Place the pan on a rimmed baking sheet.

12. 12

    Bake at 275°F for 1 hour and 45 minutes, or until set and dry at the edges but slightly jiggly and wobbly like Jello in the center with an internal temperature of 140°F-150°F.

13. 13

    Turn off the oven, crack open the oven door, and allow to cool inside the oven for 30 minutes before removing to a cooling rack to cool completely to room temperature.

14. 14

    Refrigerate in springform pan for at least 6 hours (preferably overnight but up to 3 days) to allow the texture to firm and the pumpkin spice flavor to develop. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.

15. 15

    Whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer for a few minutes until medium peaks form.

16. 16

    Release the cheesecake from the pan onto a cake stand or serving plate and top with whipped cream. Slice using a big, sharp knife, running it under running hot water, and wiping it off carefully in between cuts. Serve.