Dessert for 11

Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Total time: 510 min
Yield: 11 servings
Cuisine: American
Ingredients: 200 g about 20 biscoff cookies; 5 tbsp unsalted butter; 1 pinch salt; 200 g about 2 cups graham cracker crumbs; 6 tbsp unsalted butter; 2 tbsp brown sugar; 1/4 tsp cinnamon; 1 pinch salt; 8 oz cream cheese; 3/4 cup pumpkin purée; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1/4 tsp cinnamon; 1 pinch salt; 1 cup heavy whipping cream; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract; salted caramel sauce; 1/2 cup sugared or candied pecans

Spiced pumpkin cheesecake filling rests in a cookie crust before chilling and receiving whipped cream, caramel, and pecans.

$1.16per serving $

510 minstart to table

11servings

American Vegetarian Kid-friendly Budget Desserts No-cook Fall

Ingredients

200 g about 20 biscoff cookies
5 tbsp unsalted butter
1 pinch salt
200 g about 2 cups graham cracker crumbs
6 tbsp unsalted butter
2 tbsp brown sugar
1/4 tsp cinnamon
1 pinch salt
8 oz cream cheese
3/4 cup pumpkin purée
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1 pinch salt
1 cup heavy whipping cream
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
salted caramel sauce
1/2 cup sugared or candied pecans

Steps

Crush the Biscoff cookies, stir them with melted butter and salt, and press the mixture into a 9-inch springform pan.
Beat the cream cheese, pumpkin purée, granulated sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Whip 1 cup heavy cream until firm peaks form, then fold it into the pumpkin mixture.
Spread the filling over the crust and smooth the surface.
Whip the remaining cream with powdered sugar and vanilla, then spread it over the cheesecake.
Drizzle with caramel, add the pecans, and chill for 8 hours.