Biscoff Blondie Bottom Pumpkin Cheesecake

Name: Biscoff Blondie Bottom Pumpkin Cheesecake
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Cuisine: Thai, Asian
Ingredients: 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; 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

Instructions

Prep:15minCook:21min

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.

Updated at: Sun, 16 Feb 2025 19:44:42 GMT