Pumpkin Spice Cream Cheese Cheesecake
A delightful dessert that blends the warmth of pumpkin spice with creamy cheesecake, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 cookies (lotus cookies or Biscoff cookies) for crust
- 2 tablespoons unsalted butter, melted
- Biscoff spread for topping
Instructions
- Preheat the oven to 325°F (163°C).
- Crush the lotus cookies and mix them with melted butter. Press the mixture into the bottom of a small cheesecake dish to form the crust.
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until smooth and well combined.
- Pour the cream cheese mixture over the crust.
- Bake in the preheated oven for 20-25 minutes or until set.
- Allow to cool, then refrigerate for at least 2 hours.
- Before serving, spread a layer of Biscoff spread on top.
Notes
Use room temperature cream cheese for smoother mixing. Adjust the pumpkin pie spice according to your taste. If you want a firmer cheesecake, bake it a bit longer, but be careful not to overbake.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg