Biscoff Pumpkin Cheesecake

• Cream cheese16 oz (338 g), room temp
• Granulated sugar½ cup (100 g)
• Eggs1 large (50 g)
• Egg yolk1 (18 g)
• Heavy cream¾ cup (180 g)
• Vanilla bean paste1 tablespoon (15 g)
• Flour2 tablespoons (16 g)
• Salt¼ teaspoon (1.5 g)
• Pumpkin puree¾ cup (180 g)
• Brown sugar2 tablespoons (25 g)
• Cinnamon1 teaspoon (3 g)
• Nutmeg¼ teaspoon (1 g)
• Ginger¼ teaspoon (1 g)
• Cloves⅛ teaspoon (0.5 g)

• Crushed Biscoff cookies2 cups (220 g)
• Melted salted butter6 tablespoons (85 g)
• Brown sugar2 tablespoons (25 g)
• Cinnamon1 teaspoon (3 g)

Preheat the oven to 325°F (165°C). Line a 6-inch round springform pan with parchment paper on the bottom and sides. In a bowl, mix together the crushed Biscoff cookies, melted butter, brown sugar, and cinnamon until evenly combined. Press most of the mixture firmly and evenly into the bottom of the pan. Leave about ¼ of a cup of the biscoff crust mixture for the cheesecake topping too. Set aside.

In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Add the egg and egg yolk and mix just until combined, being careful not to overbeat. Add the heavy cream, vanilla bean paste, flour, and salt and mix until the batter is silky and smooth. Add the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves and mix until fully incorporated.

Pour the cheesecake batter over the prepared crust and smooth the top. Gently tap the pan on the counter to release any air bubbles. Sprinkle the rest of the crushed biscoff mix on top. Bake for 55–65 minutes, until the edges are set and the center still has a slight jiggle. Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 6–8 hours, preferably overnight, before slicing.