Pumpkin Swirl Cheesecake W/ Biscoff Crust
Add 1/4 cup finely chopped pecans + 1 1/4 cup Biscoff cookie crumbs + 1/4 cup flour. Stir to mix.
1
Add 4 tbsp melted butter . Whisk to combine.
2
Press into the bottom & 1-inch up the sides of a 10-inch springform pan.
3
Bake for 10 to 15 minutes. At 350-degrees F.
4
Cheesecake filling: Put 3 8oz. of cream cheese in a standmixer. Eggs & cream cheese are @ room temp.
5
Add 1 3/4 cup granulated sugar. Mix on low until no visible lumps.
6
Scrape sides & bottom of bowl during & after mixing the cream cheese. Mix on low for 2-3 minutes.
7
Add 1/4 cup all-purpose flour. Scrape the bowl sides & bottom of the bowl at least twice.
8
Add the eggs one at a time. 5 total Mix on low. Scrape down the sides & bottom of the bowl often.
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Scraping the bowl often will give your cheesecake that creamy smooth consistency we all love.
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Add the rest of the eggs one at a time. Mix well (on low)
11
Scrape sides & bottom after adding each egg.
12
Add 2 tsp vanilla. Mix in
13
Add 1/2 cup sour cream. Stir in by hand.
14
Remove 2 cups of the cheesecake mixture, add them to 1 cup of pumpkin puree.
15
Add 1 tsp pumpkin pie spice. Stir to mix well.
16
Alternately add spoonfuls of the pumpkin mixture & spoonfuls of cheesecake.
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Swirl together w/ a toothpick once the 2 mixtures have all been added to the pan.
18
Bake the cheesecake in a pan w/ the water about 1 inch deep. Turn off the oven when the cake is 170F
19
Measure the 170degrees temp 1-inch from the edge of the pan. Crack the oven door open about an inch.
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Leave in the oven 1 hour with the door cracked then remove and cool completely before serving.
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Delicious with whipped cream or plain. Full recipe here @ www.growwithdoctorjo.com
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