Pumpkin Cheesecake Dessert

Who says pumpkin desserts are just for Fall, they tastes really good during quarantine too.

Pumpkin Cheesecake Dessert

1½ cups crushed gingersnaps* (about 30 cookies)
1/4 cup butter, melted
5 pkg. (8oz) cream cheese, softened
1 cup sugar
1 can (15oz) pumpkin
1 tsp cinnamon
1 tsp vanilla
5 large eggs, room temperature, beaten
maple syrup
whipped cream

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. Cut into squares; serve with syrup, if desired (I forgot the maple syrup in the picture!) and whipped cream. Refrigerate leftovers. Recipe from
*I used Biscoff cookies, chocolate cookies would be good too.

Brownies & Bars

Biscoff Brownies with Biscoff Cookie Spread Frosting

For all those who love Brownies and Biscoff Cookies & Biscoff Cookie Spread, why not? I think it is a winning combination!

Biscoff Brownies

Biscoff Brownies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (8.8 oz) pkg Biscoff Cookies, finely crushed (I used 26 and ate the rest)

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray. In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing just until well combined. Spread half brownie batter (about 2 cups) in prepared pan.  Spoon Biscoff Cookie crumbs evenly across top of batter. Drop remaining brownie batter in small clumps evenly around on top of crumbs.  Using one finger, gently pull across the top of the clumps of batter, gently drawing them together to spread solidly over the crumbs (it takes a few minutes and some patience but it works). Bake 30-35 minutes.  Cool on wire rack.

Biscoff Spread Frosting:
1/2 cup creamy Biscoff Cookies Spread
1/4 cup butter, softened
2 cups powdered sugar
4 Tbl milk

Whip Biscoff Spread and butter together with electric mixer until light and creamy. Add powdered sugar 1/2 cup at a time alternating with milk 1 Tbl at a time, whipping until creamy consistency. Frost completely cooled brownies.

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If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.

Cakes, Dessert

Pumpkin Pie Cake

Here is another option for Thanksgiving dessert…or anytime! The original recipe is from I made one addition to the recipe, Biscoff cookies, how could that go wrong? Yum!

Pumpkin Pie Cake

Cake Base:
1 yellow cake mix, minus 1 cup
10 Biscoff Cookies, crushed
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350°. Mix cake mix (minus the 1 cup, put in bowl and set aside for topping) and crushed cookies. Add butter and mix. Add egg and mix well. Press in bottom of a sprayed 9″x13″ pan. Mix together the pumpkin filling.

Pumpkin Filling:
1 (15 oz) can pumpkin
3 eggs
1/4 cup sugar
1/2 cup brown sugar
2/3 cup milk
1½ tsp cinnamon

Whisk together pumpkin, eggs, sugar, brown sugar, milk, and cinnamon. Spread over base in pan. Mix together topping.

1 cup of cake mix
6 Biscoff cookies, crushed
1/4 cup butter, softened

Stir together the 1 cup cake mix and cookie crumbs. Add butter and mix with a fork until crumbly. Sprinkle over pumpkin filling. Bake for 50-55 minutes. Serve with whipped cream or ice cream.

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Biscoff Cookie Cupcakes with Biscoff Cookie Spread Buttercream

I love the caramel cinnamon flavor of Biscoff Cookies. Call me obsessed if you like, I think in this case you may be right!

Biscoff Cookie Cupcakes w:Biscoff Cookie Spread Buttercream

Biscoff Cookie Cupcakes:
1/2 butter, softened
1/4 cup Biscoff Cookie Spread
1 cup sugar
1 cup brown sugar
3 eggs
2 cups flour
2/3 cup fine Biscoff Cookie crumbs
1 tsp baking soda
¾ tsp baking powder
½ tsp salt
1 ½ cups milk

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (24). In large bowl with electric mixer, cream butter, Biscoff Cookie Spread, sugar, and brown sugar. Add eggs, mix well. In another bowl, stir together flour, Biscoff Cookie crumbs (about 12 in a ziplock baggie and smash fine), baking soda, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20-22 minutes. Cool completely before frosting.

Biscoff Cookie Spread Buttercream:
1/2 cup butter, softened
3/4 cup Biscoff Cookie Spread
4 cups powdered sugar
5-6 Tbl milk

With electric mixer, whip butter and Biscoff Cookie Spread until light in color and fluffy. Add powdered sugar one cup at a time and milk one Tbl at a time, whipping until desired consistency.  Frost completely cooled cupcakes. Add embellishments if desired.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.