Fall Dessert Recipes (Print Version)
Ingredients:
01 -
2 cups Biscoff cookie crumbs.
02 -
1 tbsp light brown sugar.
03 -
6 tbsp unsalted or salted butter, melted.
04 -
1 1/2 cups pumpkin puree, with excess moisture removed to equal 1 cup.
05 -
12 oz cream cheese, room temperature.
06 -
1 1/4 cups powdered sugar.
07 -
2 tsp vanilla extract.
08 -
1 1/2 tsp pumpkin pie spice.
09 -
1 cup heavy cream.
10 -
3/4 cup heavy cream.
11 -
2 tbsp powdered sugar.
12 -
1/2 tsp vanilla extract.
Instructions:
01 -
In a mixing bowl, combine the Biscoff cookie crumbs, brown sugar, and melted butter. Portion 1 tablespoon of the crumbs into each cavity of a mini cheesecake pan, pressing firmly to form the crust. Set aside.
02 -
Line a large plate with paper towels, spread the 1 1/2 cups of pumpkin puree onto it, and blot dry with additional paper towels until the pumpkin puree equals 1 cup. Set aside.
03 -
In a large mixing bowl, use an electric mixer to beat the cream cheese and powdered sugar until smooth. Add the dried pumpkin puree, vanilla extract, and pumpkin pie spice, mixing on medium speed until fully combined.
04 -
Pour in the heavy cream and continue mixing on medium-high speed until the cheesecake mixture thickens and becomes light and fluffy.
05 -
Transfer the pumpkin spice cheesecake mixture to a piping bag and pipe it onto the prepared Biscoff crusts, filling slightly above the pan’s rim. Chill the cheesecakes in the refrigerator for at least 12 hours or overnight.
06 -
After chilling, remove the cheesecakes from the pan.
07 -
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a dollop of whipped cream onto each cheesecake, using a piping bag fitted with a Wilton 1M tip. Garnish with additional Biscoff crumbs if desired.
Notes:
01 -
Remove moisture from pumpkin puree for a thicker, smoother cheesecake texture.
02 -
Chill cheesecakes overnight to set properly.
03 -
Top with whipped cream and cookie crumbs for added flavor.