PIES AND TACOS
Prep Time: 30 Min
Biscoff cookie crumbs Biscoff cookie butter brown sugar unsalted butter cream cheese granulated sugar sour cream eggs vanilla extract pumpkin puree pumpkin pie spice cinnamon powder nutmeg whipping cream
Cook Time: 1 hour
Ingredients
These are super easy to make. Start with the crust. Pulse the Biscoff cookies until fine crumbs, mix the brown sugar and Biscoff cookie crumbs in a bowl and add the melted butter and mix to combine.
Simply spray the pan with oil, then line the sides with parchment paper, to prepare it for the crust. Bake the crust for 10 minutes. Set it aside while you make the cheesecake batter.
Beat the softened cream cheese, add the granulated and brown sugar, and beat to combine. Make sure to scrape the bowl, add the sour cream and mix.
Then add the eggs, one at a time. Add the vanilla and mix. The base of the cheesecake is ready. Pour two cups of the batter into another bowl. Add the pumpkin puree and the spices to the bowl.
Add the almost the whole plain cheesecake layer on top of the crust. Pour the pumpkin layer on top. Swirl the batters together. Don't forget to place the dish on a larger pan and form a water bath.
To serve the cheesecake, slice into 9 slices. Pipe whipped cream on top of the bars. Drizzle melted Biscoff cookie butter on top, and sprinkle the cookie crumbs.