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Recipe: Mandy’s pumpkin cheescake


It’s the first day of October, so it means that it’s pumpkin season – right?

This mouth-watering pumpkin cheesecake has the most delicious Biscoff cookie base that you’re going to love, try not to eat it all in one sitting!

Preparation time: 40 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 6 hours, 10 minutes (with chilling time)

Servings: 12

Pumpkin Cheesecake 1 Copy | Recipe: Mandy's pumpkin cheescake


For the Cheesecake Crust

75g Butter melted and 710g Biscoff cookies.

For the Cheesecake

795g Cream cheese softened, 430g pumpkin puree, 220g brown sugar, 5 large eggs, and 40g plain flour.

For the Decoration

55g Caramel sauce, 60g Biscoff cookies crushed, whipped cream optional, and white chocolate chips optional.


Preheat the oven to 200ºC. Line the outside of a 9-inch springform pan with a big sheet of foil and close it up; bring the foil to the upper side of the pan to prevent the water from entering.

Crush the biscoff cookies in a food processor until sandy, then add the melted butter and mix until thoroughly combined. Transfer the crumb mixture to the pan and press down firmly to make the crust. Bake for 10 minutes.

Lower the oven temperature to 110ºC and bring a pot of water to boil. In a big bowl, using an electric mixer, mix the cream cheese, pumpkin puree, and brown sugar until fully combined. Add the eggs one at a time and continue to mix, then add the flour and mix until just combined.

Remove the crust from the oven and allow to cool for a few minutes. Once cool, add the cream cheese mixture to the crust. Place the pan in a large baking tray and add the boiling water so it’s sitting in water. Bake for 90 minutes; turn the oven off, open the oven door slightly, and prise it open with a wooden spoon. Let the cheesecake cool completely there. Transfer to the refrigerator for at least 4 hours, but preferably overnight.

When ready to serve, decorate the cake with caramel sauce, crushed Biscoff cookies, icing or cream, and white chocolate chips. Serve and enjoy!

For more information and expert tips for a foolproof cheesecake, take a look at https://www.splashoftaste.com/pumpkin-cheesecake/


Calories: 8846kcal | Carbohydrates: 851g | Protein: 128g | Fat: 559g | Saturated Fat: 269g | Polyunsaturated Fat: 83g | Monounsaturated Fat: 147g | Trans Fat: 3g | Cholesterol: 1784mg | Sodium: 6284mg | Potassium: 3305mg | Fiber: 24g | Sugar: 457g | Vitamin A: 81188IU | Vitamin C: 18mg | Calcium: 1340mg | Iron: 37mg


Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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