No Bake Pumpkin Cheesecake with Caramel Sauce & Biscoff Cookies
Prep time :
Bake/Cook time :
One 8 or 9 inch Pumpkin Cheesecake
- 1 envelope gelatin
- 3 tablespoons water
- 2 packages (8 oz each) cream cheese, soft
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup Imperial Sugar Dark Brown Sugar
- 1 teaspoon + 1 teaspoon + 2 teaspoons vanilla extract
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup + 1/2 cup + 1 cup + 1/2 cup whipping cream
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 6 tablespoons unsalted butter
- 1/3 cup + 1 tablespoon Imperial Sugar Dark Brown Sugar
- 1/2 teaspoon salt
- 1/2 cup pecan halves
- Biscoff Cookies (Speculoos Cookies)
- 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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