No Bake Pumpkin Cheesecake with Caramel Sauce & Biscoff Cookies

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No Bake Pumpkin Cheesecake with Caramel Sauce & Biscoff Cookies
By Chef Eddy Van Damme
Prep Time:
1h 20m
Bake/Cook Time:
18m
Yield:
One 8 or 9 inch Pumpkin Cheesecake

This showstopping No Bake Pumpkin Cheesecake will have them asking to eat dessert first! Smooth and creamy pumpkin filling surrounded by homemade Biscoff Cookies and topped with fresh whipped cream, caramel and pecans.

Esta espectacular tarta de queso y calabaza sin hornear hará que pidan comer el postre primero! Suave y cremoso relleno de calabaza rodeado de galletas caseras estilo Biscoff, cubierto con crema batida fresca, caramelo y nueces.

Rating:
Rate it yourself
Tested by Chef Eddy
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Tested by Imperial
Products Used

Ingredients

    Directions

    1. 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.
    2. Combine gelatin and water in a small bowl or cup and set aside.
    3. Ensure that cream cheese is at room temperature before proceeding. Place in a large bowl. Add first listed sugars and one teaspoon vanilla extract.
    4. Stir to combine using a firm rubber spatula. When completely smooth add pumpkin puree, ginger, cinnamon and cloves.
    5. In a separate bowl whip 1/2 cup whipping cream to a thick and airy consistency but not firm peaks. Set aside.
    6. 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.
    7. Add whipped cream and fold into above. Stop mixing when combined.
    8. Pour mixture into plastic lined pan and place in refrigerator preferably overnight or at least 4 hours.
    9. Make Biscoff cookie (Speculoos cookie) dough and place in refrigerator, preferably overnight.
    10. Either place a piece of parchment on a cookie sheet or brush evenly with melted butter and set aside.
    11. 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.
    12. 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.
    13. Roll another part of dough three credit cards thick and cut in rectangle pieces 1 x 2 1/2-inches. Place on cookie sheets and bake as before.
    14. 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.
    15. Whip one cup whipping cream, two tablespoons sugar and one 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.
    16. Bring to a boil 1/2 cup whipping cream, butter, brown sugar, and salt. Boil for three minutes and remove from heat, add two teaspoons vanilla extract. Set aside to cool completely.
    17. Using a spoon, drop small amount of caramel onto surface to create dots, alternatively flood entire surface.
    18. Surround cake with baked biscoff cookies and tie with ribbon. Decorate with pecan pieces and serve remaining sauce with cake slices.
    19. Refrigerate until ready to serve.
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    Cheesecake (tarta de queso) de Calabaza Sin Hornear con Salsa de Caramelo y Galletas Estilo Biscoff

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    No Bake Pumpkin Cheesecake with Caramel Sauce & Biscoff Cookies
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    1h 20m
    Tiempo de cocción / cocción:
    18m
    Rendimiento:
    Un tarta de queso y calabaza de 8 o 9-pulgadas

    Esta espectacular tarta de queso y calabaza sin hornear hará que pidan comer el postre primero! Suave y cremoso relleno de calabaza rodeado de galletas caseras estilo Biscoff, cubierto con crema batida fresca, caramelo y nueces.

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Featured
    Featured in Advertising
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

    1. Precaliente el horno a una temperatura de 350 F
    2. Engrase uniformemente (no use mantequilla) una bandeja de torta. Presione una hoja de papel plástico de comida de manera apretada dentro de la bandeja, deje papel plástico sobresaliendo por los lados. Ponga a un lado.
    3. Combine la gelatina y el agua en un envase pequeño y ponga a un lado.
    4. Asegúrese que el queso crema este a temperatura ambiente antes de proceder. Coloque en un envase grande. Agregue las primeras medidas de azúcar y 1 cucharadita de extracto de vainilla.
    5. Revuelva para combinar usando una espátula de goma firme. Cuando esté completamente suave agregue a la mezcla el puré de calabaza, jengibre, canela y los clavos de olor.
    6. En un envase separado, bata ½ taza de crema batida hasta que obtenga una consistencia gruesa y aireada, pero no con picos firmes. Ponga a un lado.
    7. En una olla ponga a hervir ½ taza de crema batida, remueva del fuego y agrega la gelatina anteriormente disuelta, bata vigorosamente y agrégueselo a la mezcla preparada arriba.
    8. Agregue crema batida y con movimientos envoltorios mezcle con lo de arriba.
    9. Agregue esta mezcla a la bandeja de torta previamente forrada con el papel plástico de comida y coloque en el refrigerador preferiblemente de un día para otro o por lo menos por 4 horas.
    10. Haga una masa al estilo de galletas Biscoff y póngala en el refrigerador, preferiblemente de un día para otro.
    11. Coloque un pedazo de papel parafinado o una bandeja de galletas engrasada uniformemente con mantequilla y ponga a un lado.
    12. Coloque una taza de masa de galleta fría en una superficie con un poco de harina y estire con un rodillo hasta conseguir el mismo tamaño del fondo de la bandeja de torta. Coloque en la bandeja de galletas y meta en el horno, precalentado a 340 F, por alrededor de 18 minutos.
    13. El circulo de galleta primero se elevara y luego colapsara, esto es señal de que la galleta esta casi lista. Cuando presione el círculo de galleta con el dedo, gentilmente, debería rebotar de regreso. Remueva del horno.
    14. Estire otra parte de la masa de galleta del grosor de 3 tarjetas de crédito y corte en piezas rectangulares de 1 x 2 ½ pulgadas. Coloque las galletas en la bandeja y hornee siguiendo las mismas instrucciones.
    15. Coloque la base circular de galleta arriba de la tarta de queso (cheesecake). Luego coloque una bandeja o un atabla de servir arriba de la base de galleta. Voltee bocarriba y gentilmente remueva la bandeja de torta y remueva el plástico.
    16. Bata 1 taza de crema de batir, 2 cucharadas de azúcar y una cucharadita de sal hasta formar picos firmes. Esparcir la mitad de la cantidad en la superficie de la torta. Coloque el resto en una  manga pastelera con una punta mediana de estrella y haga forma de rosetas alrededor de la orilla.
    17. Ponga a hervir ½ taza de crema batida, mantequilla, azúcar morena y sal. Hierva por 3 minutos y remueva del fuego, agregue 2 cucharaditas de extracto de vainilla. Coloque a un lado y deje enfriar completamente.
    18. Usando una cuchara deje caer pequeñas cantidades de caramelo en la superficie de la torta para crear puntos, de manera alternativa podría inundar toda la superficie.
    19. Rodee la torta con galletas horneadas al estilo Biscoff y amarre un lazo. Decore con pedazos de nueces y sirva el resto de la salsa con los pedazos de torta.
    20. Refrigere hasta que esté lista para servir.         

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