Disneyland's Pumpkin Cheesecake

    Crust 
  • 1 1/2 cups crushed Biscoff cookies
  • 1/3 cup butter-melted

  • Cheesecake Filling
  • 3 (8oz) blocks cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 15-ounce can pumpkin purée
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 (5oz) can evaporated milk

  • Chocolate syrup, for drizzling


For the crust:

In a bowl combine the crushed Biscoff cookies and melted butter. Press crust mixture into bottom of 9-inch springform pan. I use a measuring cup and it works great.

Place pan on a large piece of foil and wrap foil tightly up sides and around pan. (this will keep the butter from seeping out of the springform pan into your oven).


For cheesecake filling:

Preheat oven to 325°F.


Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment.


Add eggs, one at a time, mixing well after each addition.


Add pumpkin purée, cornstarch, cinnamon, and nutmeg to cream cheese mixture, beating until well combined. Slowly add evaporated milk, mixing well.


Slowly pour cheesecake filling onto crust mixture in prepared pan.


Bake for 60 to 75 minutes, until center moves only slightly when shaken.


Remove cheesecake from oven and allow to cool. Wrap pan in plastic wrap and refrigerate at least 4 hours before serving. Drizzle with chocolate syrup before serving.


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