This delectable dessert is a harmonious blend of velvety cheesecake goodness and the warm, aromatic flavors of fall. With a buttery lotus crust serving as the perfect foundation, each layer is meticulously crafted to create a symphony of taste and texture. The star of the show is our creamy pumpkin-spiced filling, a luxurious concoction that captures the essence of autumn in every bite.

Today, I'm embracing the fragrant allure of Biscoff Lotus cookies to craft a delectable cheesecake crust—a prelude to an irresistible dessert. The process begins with transforming these delightful cookies into a fine crumb that will serve as the foundation of our cheesecake wonder.

Supplies:

Mixing bowl medium size or stand mixer
Food processor
Spatula
Whisk
Cake ring/Springform pan
Scale
Baking tray

Pumpkin Spice Cheesecake Recipe:

Ingredients:

Prepare the Crust:

200g Bischoff cookies crumbs
60g butter

1. Prepare Your Equipment: Before diving in, make sure you have a food processor ready for crushing the Lotus cookies finely. If you don’t have one, a resealable plastic bag and a rolling pin will work just as well.

2. Making the Crumbles: Place the entire package of Biscoff Lotus cookies into the food processor. Pulse until they reach a fine crumb consistency. If you're using a rolling pin, place the Oreos in the plastic bag, seal it well, and crush them by rolling and pressing until they’re finely crumbled.

3. Combine and Set: Transfer the crushed Lotus cookies into a mixing bowl and mix with melted butter, stirring until all the crumbs are evenly moistened. This will ensure your base is perfectly set and holds together.

4. Create the Base: Press the buttery Lotus cookie crumbs into the bottom of a springform pan, creating an even layer. Use a flat-bottomed glass or a measuring cup to press down firmly, ensuring the base is compact and smooth.

Spice Mix:

1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
Pinch of nutmeg
Pinch of clove

Mixing all the spices to a small bowl or container set aside .

Cheesecake :

370g cream cheese
100g white sugar
60g sour cream
2 large whole eggs
1 egg yolk
100g pumpkin puree
spice mixed

Steps:

Cheesecake filling:

Combine cream cheese, eggs, sugar, sour cream, and pumpkin puree in a food processor or blender until smooth with no clumps, using only a few pulses if using a food processor.
Add half of your combined spices, blend, and then mix in the remaining spices with a tablespoon of pumpkin puree set aside.
This will take just a few minutes. Once the cream cheese mixture is ready, combine one tablespoon of it with the reserved pumpkin puree and spice mixture.
Finally, pour the rest of the mixture into the prepared cake ring.
Drizzle the reserved pumpkin cheese mix earlier for swirling as a garnish.
Bake at 300 Fahrenheit for 40-45 minutes, adding 1/2 cup of hot water to the baking tray to prevent cracking.

Tips:

Baking cheesecake! Here are some valuable tips to help you achieve a perfect, creamy, and crack-free cheesecak

Place the cheesecake pan in a larger tray or roasting pan.
Fill the tray with hot water (about 1-2 inches deep).
Bake at 300°F (150°C) as usual.1. Use hot water to prevent temperature drops.
Ensure the water level is below the cheesecake pan's bottom.
Avoid splashing water onto the cheesecake.
Refill water as needed to maintain the level.

Pumpkin Spice Cheesecake