Biscoff Blondie Bottom Pumpkin Cheesecake
This Biscoff blondie bottom pumpkin cheesecake has a perfectly chewy cookie butter blondie on the bottom and a no bake pumpkin cheesecake on top. The perfect combination of Fall flavours.
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.
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