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Biscoff Pumpkin Protein Cheesecake: Indulgent Fall Treat You’ll Love

Biscoff Pumpkin Protein Cheesecake
Print Recipe

A rich and creamy cheesecake combining the flavors of Biscoff cookies and pumpkin, perfect for fall.

Ingredients

Scale
  • 1 cup Biscoff cookie crumbs
  • 2 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1 scoop vanilla protein powder
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 3 eggs

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the Biscoff cookie crumbs and melted butter until combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In another bowl, beat together the cream cheese, pumpkin puree, protein powder, powdered sugar, vanilla extract, and pumpkin spice until smooth.
  5. Add the eggs one at a time, mixing until just combined.
  6. Pour the cheesecake filling over the crust in the springform pan.
  7. Bake for 45-50 minutes or until the center is set.
  8. Let cool, then refrigerate for at least 4 hours before serving.

Notes

  • For a richer flavor, use full-fat cream cheese.
  • Top with whipped cream and additional Biscoff crumbs before serving.

Nutrition

Keywords: Biscoff, Pumpkin, Protein, Cheesecake, Fall Dessert

Find it online: https://quickbitekitchen.com/biscoff-pumpkin-protein-cheesecake/