No Bake Pumpkin Cheesecake with Caramel Sauce & Biscoff Cookies
This show stopping No Bake Pumpkin Cheesecake will have them asking to eat dessert first! Smooth and creamy pumpkin filling surrounded by homemade Biscoff Cookies topped with fresh whipped cream, caramel and pecans.
- 1 envelope gelatin
- 3 tablespoons water
- 2 packages (8-ounces each) cream cheese, soft
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 3/4 cup Dixie Crystals Dark Brown Sugar
- 1 teaspoon plus 1 teaspoon plus 2 teaspoons vanilla extract, divided
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup plus 1/2 cup plus 1 cup plus 1/2 cup whipping cream, divided
- 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 6 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon Dixie Crystals Dark Brown Sugar, divided
- 1/2 teaspoon salt
- 1/2 cup pecan halves
- Biscoff Cookies (Speculoos Cookies)
Preparation time 80mins
Cooking time 98mins
Adapted from dixiecrystals.com
Evenly oil (do not use butter) an 8 or 9-inch round cake pan. Press a sheet of plastic food film tightly into pan with film hanging over sides. Set aside.
Combine gelatin and water in a small bowl or cup and set aside.
Ensure that cream cheese is at room temperature before proceeding. Place in a large bowl. Add first listed sugars and 1 teaspoon vanilla extract.
Stir to combine using a firm rubber spatula. When completely smooth add pumpkin puree, ginger, cinnamon and cloves.
In a separate bowl whip 1/2 cup whipping cream to a thick and airy consistency but not firm peaks. Set aside.
In a saucepan bring to a boil 1/2 cup whipping cream, remove from heat and add dissolved gelatin, whisk vigorously and add to above.
Add whipped cream and fold into above. Stop mixing when combined.
Pour mixture into plastic lined pan and place in refrigerator preferably overnight or at least 4 hours.
Make Biscoff cookie (Speculoos cookie) dough and place in refrigerator, preferably overnight.
Either place a piece of parchment on a cookie sheet or brush evenly with melted butter and set aside.
Roll a generous cup full of chilled dough onto a lightly floured surface into same size as bottom of cake pan. Place on cookie sheet and place in a 350°F preheated oven for about 18 minutes.
The cookie round will first rise and then collapse which is a sign that it is nearly done. When gently pressed with a finger it should spring back. Remove from oven.
Roll another part of dough 3 credit cards thick and cut in rectangle pieces 1 x 2 1/2-inches. Place on cookie sheets and bake as before.
Place baked round cookie base on top of cheesecake. Then place a serving tray or cake board onto cookie base. Flip upside down and gently remove cake pan from cheesecake and remove plastic.
Whip 1cup whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla to firm peaks. Spread half of amount on cake surface. Fill remaining amount in a piping bag fitted with a medium star tip and pipe rosettes along edge.
Bring to a boil 1/2 cup whipping cream, butter, brown sugar and salt. Boil for 3 minutes and remove from heat, add 2 teaspoons vanilla extract. Set aside to cool completely.
Using a spoon, drop small amount of caramel onto surface to create dots, alternatively flood entire surface.
Surround cake with baked biscoff cookies and tie with ribbon. Decorate with pecan pieces and serve remaining sauce with cake slices.
Refrigerate until ready to serve.
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