Servings: 10
Ingredients
Crust
- 32 Biscoff cookies 5 ounces, finely ground (1 cup)
- 2 Tbsp unsalted butter melted
Filling
- 2 pounds cream cheese room temperature (four 8-ounce bars)
- 1 ½ Cups + 2 Tbsp sugar
- Pinch salt
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 1 Cup pumpkin puree
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
Instructions
Crust
- Preheat oven and prepare pan:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round.
- Stir together cookie crumbs and melted butter, in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Wrap pan in foil and prepare bain marie. Reduce oven temperature to 325°F. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil.
Filling
- Beat cream cheese with an electric mixer on medium speed, until fluffy and smooth, about 3 minutes.
- Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined.
- Add eggs, 1 at a time, beating after each until just combined (do not overmix).
- Pour three-quarters of the cream cheese filling over crust.
- Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg.
- Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
Notes
Slightly modified from Martha Stewart.
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