Today, I’ve got the ultimate Fall dessert and an easy crowd pleaser. This Biscoff blondie bottom pumpkin cheesecake has a beautifully chewy cookie butter blondie on the bottom and a no bake pumpkin cheesecake on top. It’s the ultimate combination of Fall flavours and I promise so easy to make!
Pumpkin and Biscoff are two of my all time favourite flavours so I knew I needed to combine them into the absolute tastiest dessert. Behold, the most delicious cake that’s perfect for Thanksgiving or any gatherings this Fall.
This cake is easy to decorate and make look beautiful, even for a beginner in the kitchen and the recipe itself is also super easy to make. The hardest thing about making this cake is refraining from eating it while waiting for it to set in the fridge!
For some other amazing pumpkin desserts to whip up on these cooler days, check out my pumpkin spice blossoms, an easy no chill cookie or my gingersnap pumpkin cupcakes with marshmallow frosting. These are basically my version of a Fall s’mores cupcake! If you’d like something a little more simple, try my pumpkin cake with cream cheese frosting, which is hard to mess up and requires very little effort.
Can I Use Fresh Pumpkin?
No, I recommend using canned pumpkin as it typically has a different moisture content. If the cheesecake layer has too much additional moisture, it won’t set properly.
Do I Have To Chill For the Full 8 Hours?
You don’t absolutely have too but the cake may collapse if you chill for less time. I have chilled it for only about 3 hours before and while it tasted amazing, it definitely collapsed when cutting and half turned into a pudding. Nobody seemed to mind though!
What If I Don’t Own a 9 Inch Springform Pan?
You should still be able to make this in a 9 inch square pan, you obviously just can’t take the sides off then. If doing this, it may be harder to cut nicely so I recommend lining the pan.
Can I Use Any Kind of Cookie Butter?
Yes, as long as it’s spreadable like Biscoff and will soften in the microwave. I’ve never had a different kind of cookie butter so I’m not sure about exact texture and taste differences.
How to Get the Perfect Chewy Blondie
When making the blondies, ensure you whip the eggs and sugar until pale and ribbony. This helps create a meringue like top and will give you a great chewy texture.
As well, don’t reduce the sugar. Blondies and brownies are very finicky with ingredient ratios and they will likely be cakey if you reduce the sugar.
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- While it’s hard to wait, ensure you chill the cake for the minimum 8 hours or the cake may collapse when cut.
- When folding the whipped cream in, do it gently so you don’t knock all the air out. This helps to create a mousse like texture.
- I don’t recommend using fresh pumpkin puree as it typically has more moisture and may ruin the texture of the cake.
- To get the proper chewy texture on the blondie, make sure you whip the eggs and sugar until ribbony.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Fall Recipes
This cheesecake makes me think of Thanksgiving which makes me think of home, so today’s song is another one from home that is so much fun to listen too. Here’s Excursion Around the Bay by Derina Harvey Band. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Biscoff Blondie Bottom Pumpkin Cheesecake
Ingredients
Biscoff Blondie
- 1/2 cup (113g) unsalted butter
- 1/3 cup (85g) Biscoff spread (cookie butter)
- 2 tsp vanilla extract
- 1 large egg
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) light brown sugar
- 3/4 cup (90g) all purpose flour
- 3/4 cup (80g) Lotus biscuit crumbs (10 biscuits) (Biscoff cookies)
- 1 tbsp (9g) cornstarch
- 1/2 tsp salt
Cheesecake
- 1 1/4 cup (275g) whipping cream
- 450g/16oz cream cheese, room temperature
- 1 1/2 cup (210g) icing sugar
- 1 1/2 cups (300g) pumpkin puree
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Optional Garnish
- Piped stabilized whipped cream
- Crushed lotus biscuit crumbs
- 2 tbsp cookie butter, melted and drizzled
Instructions
Making the Blondie Bottom
- Line a 9" springform pan and set aside. Preheat the oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add the egg, 1/2 cup granulated sugar and 1/2 cup brown sugar. Whisk on medium high speed until pale and ribbony, about 3 minutes.
- While that mixes, add the 1/2 cup butter and 1/3 cup cookie butter to a microwave safe dish. Heat in 20 second increments in the microwave until fully melted and combined. Stir in the vanilla extract.
- While continuing to whisk the egg mixture on low, slowly pour in the butter mixture. Whisk on medium speed for 10 seconds to fully incorporate.
- Add in the flour, crushed lotus biscuits, cornstarch and salt. Using a spatula, fold together until fully combined. Pour into your prepared pan and bake for 18-22 minutes. If a toothpick inserted 2/3 of the way in has moist crumbs, then it's ready. Don't overbake! Set aside to fully cool.
To Make the Cheesecake
- Add the whipping cream to the bowl of a stand mixer or large mixing bowl. Whisk until stiff peaks form. So if you lift up the whisk, the peaks don't fall over. This will take 3-4 minutes. Set this aside.
- In the same bowl if you wish, with the whipped cream set aside in another dish, add the cream cheese. Beat on high speed for 1 minute. Then add in the icing sugar and beat for an additional minute.
- Add in the pumpkin, vanilla, ground cinnamon, ground ginger, ground cloves, ground nutmeg and salt. Beat on medium speed until fully mixed together, scraping down the sides.
- Fold in the whipped cream gently until fully incorporated. Pour the mixture onto the fully cooled blondie and spread evenly. Cover with saran wrap and chill in the fridge for at least 8 hours or overnight.
- To serve run a butter knife or icing spatula around the rim of the pan and remove the sides. To decorate, pipe my stabilized whipped cream top, drizzle cookie butter or add crushed lotus biscuits. You can also dust with some ground cinnamon if you prefer. Cut into slices and enjoy! Store any leftovers in the fridge for up to 4 days.
